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C641.5 

F885w 

1972 




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The Past . . . 

First Printing 1951 



THE LIBRARY OF THE 

UNIVERSITY OF 

NORTH CAROLINA 

AT CHAPEL HILL 




THE COLLECTION OF 
NORTH CAROLINIANA 

PRESENTED BY 



L.B. 


Pope 


C641. 
F885v> 
1972 


5 
f 



UNIVERSITY OF N.C. AT CHAPEL HILL 



00030715771 



FOR USE ONLY IN 
THE NORTH CAROLINA COLLECTION 



Friedland Cook Book 




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jSfrahlanh (iHorabtan (ftljnrcl] 



Founded 1771 



Organized 1780 



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To the memory of those families of courage and faith who settled 
and founded Friedland Community so long ago, who knew hardship and 
want, who experienced privation and suffering, but whose hunger for 
knowledge and worship was undaunted, we humbly dedicate this book. 



Compiled by Members of 

WOMAN'S AUXILIARY 
FRIEDLAND MORAVIAN CHURCH 

Route 6 (High Point Road) 
Winston-Salem, N. C. 



•ir a 



1951 
First Edition 






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Jhttrnhurtton 



The Women who have devoted their time to the compilation o) the 
contents of this book have the satisfaction of presenting the results of their 
labors to the public. The book is published by the WOMAN'S AUXI- 
LIARY OF FRIEDLAND MORAVIAN CONGREGATION and is a 
collection of favorite recipes of members of Friedland Church, former 
members and ministers' wives, and recipes copied from deceased members' 
cook books. The recipes herein have been tested by the submitters. We 
express our appreciation to each person zvho sent in a recipe. 

We express our thanks to the advertisers without whose assistance 
this book could not have been published. We also acknozvledgc our i)i- 
debteduess to the anonymous contributors for their interest and help. 

The following pages represent the work and experience of many ex- 
cellent cooks and we hope those who read these pages will learn to treasure 
the results of some recipe as have numerous women in our fetlozvship. 
This labor of love on our part and your purchase of the book arc intended 
to help reach the goal of a new building for Christian Learning and Wor- 
ship. 



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TABLE OF CONTENTS - PAST SECTION 

Beverages 5 

Breeds 8 

Candies 16 

Cakes and Frostings 19 

Cookies 45 

Fruits and Vegetables 53 

Meats and Meat Substitutes 57 

Pastries and Deserts 67 

Salads 84 

(For Present Section See Page 90) 



Beverages 

LOVE FEAST COFFEE 

3 gallons water 1 lb. coffee 

1 quart milk 2 lbs. sugar 

Let the water come to a boil; drop the coffee (which has been placed 
in a cloth bag) into the boiling water and reduce heat; let stand 
without boiling for 10 to 15 minutes, stirring the bag through the 
water several times. Remove the coffee bag. Add sugar and dis- 
solve. Add milk. Keep hot until ready to serve. 

James Teague and Henry Reed 



RUSSIAN TEA NO. 1 

(40 people) 

IV2 gallons tea (medium) 1 box whole cloves 

4 to 5 lbs. sugar 4 sticks cinnamon 
18 oranges (broken in pieces) 

12 lemons 

Make tea as for serving. Tie cloves and cinnamon sticks in bag and 
boil 10 to 15 minutes. Juice oranges and lemons. Boil about 10 
lemon rinds and as many orange rinds as you like for 15 minutes. 
Strain all ingredients, mix in large container; leave cloves in bag, 
keep in tea 4 or 5 hours after everything has been added. Serve 
hot or cold. This is better made the day before served. 

Mrs. R. C. Pulliam 



RUSSIAN TEA NO. 2 

Larger Quantity 

2 qts. boiling water 8 

1 cup sugar 4 

V2 lemon, grated rind and juice 2 

1 orange, grated rind and juice 4 
2/3 teaspoon whole cloves 2 2/3 

2 sticks cinnamon, broken in pieces 8 
2 teaspoons tea 8 
1 can pineapple juice 1 

Put water in graniteware kettle. Add sugar, lemon, orange, spices 
and steep 20 minutes. Strain boiling water and spices over the tea 
and let stand 5 minutes, then strain. Put sprig of mint or cherry in 
each cup. 

Mrs. O. E. Simpson 

-5- 



CRANBERRY PUNCH 

IVi lbs. cranberries V2 cup lemon juice 

2 quarts water 1 cup orange juice 

8 whole cloves IV2 lbs. sugar (to suit taste) 

Boil cranberries, water and spices until cranberries are soft. Run 
through colander. Add sugar and juices. Add little water. Makes 15 
cups. Good drink served hot or cold. Appropriate for Christmas as 
it is a bright red drink. 

Mrs. F. Murray White 

CHILDREN'S PARTY PUNCH 

1 cup hot water Juice of 3 or 4 lemons 

V2 package strawberry gelatin (3/4 cups) 

V4 cup sugar Cracked ice 
2V2 cups cold water 

Add hot water to gelatin and sugar. Stir until dissolved. Add lemon 
juice. Chill or pour over cracked ice; serve with colored straws. 
Garnish with lemon or orange slices. Serves 4 to 6. 

Mrs. Paul Mosteller 



PEPTAIL 

Juice of one orange 1 cup milk 

1 egg crushed ice 

Beat egg white, add yellow; beat again. Add milk and ice, sweeten 
to taste. Add orange juice. Stir and serve. 

Mrs. Bobby Snipes 

PINEAPPLE RASPBERRYADE 

1 cup water 1 cup canned raspberry juice 

1 cup canned crushed pineapple Juice of 1 lemon 

Mix all ingredients together. Serve with ginger ale cubes. 

Mrs. John Johnson 



LEMONADE 

3 1/3 cups cold water 2/3 cup lemon juice 

2/3 cup sugar 

Make a syrup of the sugar and 1/3 of the water. Cool and add re- 
maining water and fruit juice. Serve with generous quantities of 
crushed ice. 

Miss Jane Hine 



FRUIT PUNCH 

3 cups strong tea 6 cups pineapple juice 

T/2 cups sugar in tea 1 bottle cherries 

Juice of 1 lemon 1 small bottle ginger ale 
3 cups orange juice 

Add ginger ale and cherries just before serving. Serves 15 to 20. 

Mrs. Bobby Snipes 



HOT APPLE SPICE 

2 tall cans apple juice 1 teaspoon allspice, ground 

1 pint orange juice 2 teaspoons whole cloves 

1 cup sugar 2 sticks cinnamon 
1 teaspoon cinnamon, ground 

Tie spices together in cloth bag and drop in apple juice. Add orange 
juice and sugar. Bring to a boil and simmer one hour. Remove 
spice bag. The flavor is improved by making a day before serving. 
Chill. Reheat to boiling point just before serving. 

Miss Barbara Hine 



BANANA MILK SHAKE 

1 ripe banana 1 cup milk 

Slice bananas into bowl and beat with egg beater until creamy and 

smooth. Add milk and serve, sweetened to taste. 

For frosted milk shake: Add vanilla ice cream. 

For banana chocolate milk shake: Add IV2 tsp. chocolate syrup. 

Yield: 1 large or 2 medium size drinks. 

Miss Jane Hine 



-7- 



Breads 

■ 

LIQUID OR POTATO YEAST 

Boii eight medium size Irish potatoes, peel and mash very fine. Add 
one quart of lukewarm water, V2 cup sugar, 2 level tbs. salt and 
1 yeast cake. Put this mixture into a bowl and cover. Set in warm 
place (85 to 90 degrees) for five hours. Then put into a quart jar 
with lid but use no jar rubber. Keep in a cold place and use when 
twenty-four hours old. One cup of this yeast will raise one quart 
of flour very quickly. Shake well before using. When making a 
second quantity of yeest, use a cup of old yeast as a starter, instead 
of dry yeast. 

Miss Ella Stewart 

LIGHT ROLLS 

V2 package yeast Vi cup cooked potatoes 

V4 cup warm water V2 cup warm sweet milk 

V2 cup shortening 1 egg 

2/3 cup white sugar 1 tsp. salt 

Mash potatoes; add shortening, salt, and sugar. Mix well. Add 
egg and mix. Add milk. Put yeast in warm water and mix together. 
Add enough flour to make medium dough. 

Mrs. C. V. Canada 

ROLLS 

1 tsp. salt V2 cup lard 

V2 cup sugar 

Scald with V/2 cups water. When luke-warm, mix 1 package yeast 
in I/2 cup warm water. Add 4 cups flour and 2 eggs. Beat well, 
about 5 minutes. Add 4 more cups flour and 1 tsp. salt. Mix and 
let rise until double in bulk. Make into rolls and rise. Bake in hot 
oven. 

Mrs. C. H. Reed, Jr. 

BUTTERMILK ROLLS 

Mix together 1 tsp. salt 

3 tbs. sugar 3 tbs. shortening 

3/4 cup lukewarm thick Combine in mixture 

buttermilk cake of compressed yeast with 

Va tsp. soda Va cup lukewarm water 

Let stand for a few minutes. Stir until yeast is dissolved. Add flour 
until dough is easy to handle. (Approximately 3V2 cups.) Let stand 
10 minutes. Knead until smooth and elastic. Shape. Cover and let 
rise from 1 to VA hours. Bake. 

Mrs. Ivey Hine 

-8- 



FEATHERLY BUTTERMILK ROLLS 

Soften 1 cake yeast in 2 tbs. lukewarm water. Add 2 cups butter- 
milk at room temperature. Beat in 2 cups flour. Let rise in warm 
place until bubbley (about two hours). Cream 1/3 cup shortening, 
1/3 cup sugar; add gradually to batter. Sift together 4 cups flour, 
2 tsp. salt, V2 tsp. soda, 1 tsp. baking powder. Add to batter and 
mix well. Roll 1" thick on floured board. Cut with biscuit cutter. 
Place on greased cookie sheet. Let rise in warm place until double 
in size (about one hour). Brush lightly with melted butter. Bake in 
moderate oven. Makes about 2 dozen. 

Mrs. J. L. Knott 



REFRIGERATOR ROLLS NO. 1 

2 cups boiling water 1 tsp. sugar dissolved with yeast 

V2 cup sugar 14 cup lukewarm water 

1 tbs. salt 1 tsp. sugar 

Va cup shortening 2 eggs, well beaten 

2 cakes or pkgs. yeast 8 cups sifted all-purpose flour 

Mix boiling water, sugar, salt, shortening together; cool to luke- 
warm. Soften yeast in lukewarm water; add 1 tsp. sugar; stir into 
first mixture; add beaten eggs. Stir in 4 cups flour; beat thoroughly. 
Stir in remaining 4 cups flour; blend thoroughly to a smooth dough. 
Knead slightly. Place in a large covered bowl and store in refrigera- 
tor until needed. Shape into desired rolls and let rise until double 
in bulk, about one hour. Bake in hot over (425 degrees). Held at low 
even temperature and kept covered, the dough may be kept as long 
as 6 to 7 days. 

Mrs. Norman Willard 



REFRIGERATOR ROLLS NO. 2 

V2 cup lard V/a cups lukewarm water 

2 tbs. sugar 1 yeast cake 

1 tsp. salt 4 cups flour (plain) 
1 egg — well beaten 

Cream the lard, sugar and salt and add well beaten egg. Add a cup 
of lukewarm water and dissolve the yeast in Va cup water. Add to 
first mixture. Add flour gradually and knead this mixture well. 
Place the dough in the refrigerator until three hours before ready 
to bake. Roll out and cut rolls and let rise at room temperature. 

Mrs. Thomas Kimball 

-9- 



BRAN MUFFINS 

1 cup milk 1 cup sifted flour 

2 tbs. shortening 3 tsp. baking powder 
Va cup sugar Va tsp. salt 

1 egg, well beaten 1 cup Nabisco 100% Bran 

Add Nabisco 100% bran to milk and let soak five minutes. Mean- 
while cream together shortening and sugar thoroughly. Add egg and 
beat until smooth. Add to bran mixture. Sift together flour, baking 
powder and salt; add to bran mixture and stir only until blended. 
Fill greased muffin pans 2/3 full. Bake in hot oven 400 degrees 
25 to 30 minutes. 

Mrs. Dallas Chappell 



CORN MUFFINS 

1 cup corn meal 1 tbs. lard or shortening 

1 cup flour 2 cups sweet milk 

1 tsp. salt 1 tsp. sugar 

2 tsp. baking powder 1 egg 

Sift corn meal and flour and baking powder; melt shortening and 
add to eggs and milk which have been beaten with egg beater or 
fork. Mix well and bake in well greased muffin pans. Bake about 
400 degrees for about 20 minutes or until brown as you like. 

Mrs. B. L. Stewart 



OATMEAL - ALL-BRAN CORN MUFFINS 
(My Own Recipe) 

1 cup oatmeal (uncooked) IV2 tsp. salt 

V2 cup bran cereal IV2 cups milk 

1 cup corn meal 2 eggs 

IV2 cups flour Va cup molasses 

4 tsp. baking powder 2 tbs. melted butter 

Combine all dry ingredients, and mix well. Add milk, eggs and 
mix; add molasses and lastly add butter. Spoon into well greased 
muffin tins and bake in 400 degree oven about 20 minutes or until 
nicely browned. 

Mrs. Colon Hine 

-10- 



CRACKLSN CORN BREAD 
(My Own Recipe) 

1 cup cracklin 2 cups corn meai 

I/2 cup buttermilk (or clabbered 14 tsp. soda 

milk) 1 tsp. Baking Powder 

V2 cup water 1 tsp. salt 

Mix corn meal, soda, baking powder, and salt; stir in milk and 
water, then add cracklin. Bake in hot oven 400 degrees until brown. 

Mrs. Roy Pulliam 



GOLDEN CORNCAKE 

3/4 cup corn meal 3/4 tsp. salt 

1 cup flour 1 cup milk 

1/3 cup sugar 1 egg — well beaten 

3 tsp. baking powder 2 tbs. shortening — melted 

Mix and sift dry ingredients; add milk, egg, and shortening; bake in 
shallow buttered pan 20 minutes in hot oven 425 degrees. 

Mrs. Jack McCuiston 



BAKED CORN BREAD 

1 cup milk 1 cup corn meal 

1 egg V2 cup flour 

IV2 tsp. baking powder 1 tsp. salt 

1 tbs. melted butter 

Sift together dry ingredients; add milk, egg, and butter; beat thor- 
oughly. Bake in 375 degree oven until light brown. Serves 4. 

Mrs. Colon E. Hine 



HUSH PUPPIES 

TV2 cups corn meal V2 cup All-Purpose flour 

1 small onion 2 tsp. baking powder 

1 beaten egg 1 tsp. sugar 

3/4 cup sweet milk V2 tsp. salt 

Drop about 1 tsp. at a time in hot fat. Serve hot. 

Mrs. Walter W. Hines 

-11- 



LOVEFEAST CAKES 



2 gallons flour 
4 cups sugar 

1 cup butter or lard 

2 tbs. salt 

1 cup mashed potatoes 



4 eggs 

IV2 pint risen or three cakes of 

yeast 
4 cups luke warm water — 
enough to make a soft dough 



Beat eggs; add sugar, butter, salt, and potatoes; then add yeast and 
water; stir well; fold in flour. Work until it is smooth with the palm 
of your hand. When light, work out in buns, not touching. Let it 
lighten; then bake about 15 minutes. Brush with cream or melted 
butter, when taken out of the stove. This will make about 45 buns. 

Miss Ella Stewart 



STRUMBENDLES OR TANGLE BRITCHES 



2 cups sugar — white 
4 eggs 

1 cup milk — sweet 
V2 cup butter 



Soda 

1 tsp. nutmeg 

Flour to make stiff dough 



Roll small amount at time cut in strips 2"x4". Cut small slit in mid- 
dle of strip and turn one end through slit. Fry in deep fat. 

From Mrs. C. E. Ebert's Cook Book 



DOUGHNUTS 



4 cups flour 
4 tsp. baking powder 
V2 tsp. salt 
14 tsp. nutmeg 
1 cup sugar 



2 eggs — well beaten 
Va tsp. lemon extract 
2 tbs. melted butter or other 

shortening 
1 cup milk 



Sift flour; measure; add baking powder, salt and nutmeg and sift 
together. Add sugar to beaten eggs. Beat thoroughly. Add lemon 
extract and shortening. Add flour alternately with milk. Mix well 
after each addition. 

Knead lightly on slightly floured board. Roll V2" thick. Cut with 
doughnut cutter. Fry in deep fat about 370 degrees until golden 
brown. Turn often. Makes about four dozen. Drain on unglazed 
paper; when cool, roll in powdered sugar. If you let this dough set 
about 10 minutes after mixed, the dough will roll easier and won't 
need but very little flour to roll. 

Mrs. C. H. Reed, Jr. 

-12- 



CINNAMON FLOP 



1 large tbs. butter 
1 cup granulated sugar 
1 egg 
1 cup milk 



2 cups flour 

Vi tsp. salt 

2 tsp. baking powder 



Cream the butter and sugar; add egg and stir in milk. Mix in the 
flour and salt and last, the baking powder. Put the batter in greased 
pans; sprinkle generously with brown sugar and cinnamon mixed 
with a little granulated sugar. Dot with butter and bake. This takes 
only 5 minutes to mix and is very good eaten warm or cold. 

Mrs. Glenn Thomason 



SUGAR CAKE NO. 1 
(My Own Recipe) 



14 cups flour 

6 egg yolks 

2 whole eggs 

VA cups sugar 

IV2 cups top milk (scalded) 



3/4 cup lard and butter mixed 

in half 
3V2 tsp. salt 

1 cup mashed potatoes 

2 oz. yeast in a little warm water 



Leave out about 1 cup of flour too work. Put remaining flour in 
pan; add all ingredients and make a soft dough. Let rise for two to 
three hours in a warm place. Work out about I/2" thick over pans 
and let rise again. Cover top with brown sugar and cinnamon and 
dot with butter and lightly sprinkle with cream. Bake in 400 degree 
oven 15 to 20 minutes until brown. 

Mrs. Fred Reed 



SUGAR CAKE NO. 2 



2 eggs 1 cup sweet milk — warm 

1 yeast cake 3/4 cup potato water 

3/4 cup butter and lard 1 Irish potato 

1 cup white sugar 2 tsp. salt 

8 cups flour 

Boil and mash potatoes; add sugar, butter and lard while still hot. 
Add potato water, warm milk and yeast softened in !4 cup warm 
water in which 1 tsp. sugar has been added. Add eggs and flour 
and let rise about 2 hours. Pour into greased pan and pat with 
floured hand to 1/3" thickness. Let rise again and sprinkle top with 
brown sugar. Sprinkle with cinnamon and dot with butter. Drop 
pure cream scantly over top. Bake about 20 minutes in 350 degree 
oven or until light brown. 

Mrs. M. N. Rothrock 

-13- 



GRiDDLECAKES 

VA cups flour, sifted 1 egg beaten until light 

2V2 tsp. baking powder 3/4 cup milk (or more) 

3 tbs. sugar 3 tbs. melted butter 
3/4 tsp. salt 

Have milk at room temperature and add with butter to egg. Add 
dry ingredients sifted together and stir vigorously, adding more 
milk, if necessary, to make batter just thin enough to pour. Do not 
over beat, lumps do not harm. Heat griddle and drop batter by 
spoonfuls. When full of bubbles, lift with pancake turner and brown 
on other side. Serve with butter and syrup. Makes 12 medium sized 
griddlecakes. 

Mrs. Jack McCuiston 



DUMPLINGS 

(For Chicken) 

2 cups flour 3 tbs. lard 

2 tsp. baking powder, level 

Mix with water about like biscuit dough. Roll thin and cut. 

Mrs. Luther Hine 

CHICKEN DUMPLINGS 

3 cups flour 1 tsp. salt 

Combine and add enough boiling water to make soft dough. Mix 
well and roll thin. Drop in boiling chicken broth. Boil for 15 or 20 
minues. Serve hot. 

Mrs. Marandy Reid 

TURKEY DRESSING 

10 cups stale white bread Vi tsp. black pepper 

6 cups corn bread V 2 cup chopped onion 

hot water or broth 2 cups chopped celery 

2 tbs. sage or poultry seasoning (almost) 1 cup bacon grease or 

fat from turkey or butter 

Crumble bread and moisten with enough hot water or broth to 
soften crumbs. Mix in all other ingredients. Stuff turkey. Bake re- 
mainder of dressing and use as garnish for turkey platter. (The sea- 
soning can be changed to taste.) 

Mrs. Raymond Ebert 

-14- 



NOODLES 

2 eggs 1 tbs. butter 

Va tsp. salt Flour 

Beat the eggs without separating; stir in flour until stiff. Knead 
with the hands until no more can be absorbed. Roll thin, place on 
cloth to dry; turning once or more make into a roll and cut thin. 
Drop into 2 quarts of boiling chicken or beef broth. Let cook 15 to 
20 minutes. 

Mrs. Charlie F. Sapp 



■15- 



Candies 

CARAMEL CANDY 

2 cups sugar 1 teaspoon vanilla 

Vz cup corn syrup 4 tablespoons butter 

Vi cup milk 1 cup cream or condensed milk 

Cook all ingredients except vanilla to the stiff ball stage. Remove 
from fire, add vanilla and pour into buttered pan. When cold, turn 
out of pan and cut into squares. 

Mrs. Paul Kimball 

COCONUT CANDY 

1 tablespoon butter Vi cup shredded coconut 

2 cups brown sugar 3/4 teaspoon vanilla 
3/4 cup evaporated milk 

Melt butter in heavy saucepan, add sugar and milk. Boil without 
stirring until candy will form a soft ball (238 degrees). Remove from 
heat. Cocl. Beat in coconut and vanilla. Drop by small teaspoons 

onto greased plates. 

Mrs. Ricks Sink 

SEA FOAM CANDY 



3 cups brown sugar 2 egg whites 

1 cup water 1 teaspoon vanilla 

1 tablespoon vinegar 1 cup nutmeats 

Mix sugar, water and vinegar together in a saucepan and boil until 
a little dropped in cold water forms a hard ball (265 degrees). Do 
not stir. Remove from fire and pour slowly over the stiffly beaten 
egg whites. Beat constantly until it begins to get stiff. Fold in nuts 
and vanilla to this mixture and then pour into a buttered pan or 
drop by spoonfuls onto waxed paper. 

Mrs. Dallas Chappell 



CHOCOLATE FUDGE NO. 1 

2 cups light brown sugar 4 oz. bitter chocolate 

V-2 cup milk Ya teaspoon vanilla 

Butter size of egg 

Boil sugar, milk and chocolate until mixture forms soft ball when 
dropped in cold water. Take from fire and add butter. Beat until 
thick. Add vanilla just before turning onto buttered platter or pan. 

Miss Pena Stewart 

-16- 



CHOCOLATE FUDGE NO. 2 

2 cups sugar (white) 1 tablespoon butter 

3/4 cup milk 2 tablespoons cocoa 

2 teaspoons corn syrup 1 teaspoon vanilla 

Combine sugar with cocoa and add milk and syrup. Cook. Test by 
dropping small amount into cold water to form a ball. Add butter 
and vanilla and beat until cool and stiff. Pour into buttered platter. 
One-half cup nuts may be added when cool. 

Miss Jo Ann Dixon 



PULLED MINTS 

1 lb. granulated sugar 5 or 6 drops of oil of peppermint 

V-i pint of water Coloring as desired 

1/8 lb. butter 

Cook sugar, water and butter until it forms hard ball when drop- 
ped in cold water. Pour on buttered marble slab. When cool enough 
to handle, add mint and coloring. Pull and cut with scissors. Place 
in tin box. 

Miss Ethel Thomason 



PEANUT BRITTLE 

2 cups white sugar 1 cup peanuts 

1 tablespoon butter 1/8 teaspoon salt 

V2 teaspoon baking soda 

Caramelize sugar, using a heavy iron frying pan. The sugar will 
look like thick brown Karo syrup. Remove from fire immediately, 
add salt, peanuts, baking soda, and butter. Use wooden spoon and 
stir only until blended. Pour quickly in a thin sheet into well but- 
tered pan. It becomes hard almost at once. Break into pieces. 

Mrs. Clarence Boyan 



DIVINITY FUDGE 

2V2 cups sugar 2 stiffly beaten egg whites 

V2 cup light corn syrup 1 teaspoon vanilla 

V2 cup water 1 cup chopped nuts 

Cook sugar, corn syrup and water until it forms a soft ball in cold 
water. Pour half of it slowly over egg whites. Return to heat and 
cook until firm-ball stage. Add to egg white mixture, beating con- 
stantly. Add vanilla. Beat until mixture holds shape when dropped 
from spoon. Stir in nuts. Swirl from teaspoon onto waxed paper. 

Mrs. Walter Leary 
-17- 



PECAN PENUCHE 

3 cups light brown sugar 1 teaspoon vanilla 

1 cup milk 1 cup chopped pecans 

2 tablespoons butter 

Combine sugar and milk in saucepan and cook, stirring constantly 
to 236 degrees or until a little of the mixture dropped in cold water 
forms a soft ball. Remove from heat, add butter. Set aside without 
stirring until the candy is lukewarm. Beat until thick and creamy. 
Add vanilla and nuts and pour into greased pan. When cold cut 
into squares. 

Walnuts, peanuts, cut marshmallows, raisins, cut dates or figs or 
crystallized ginger may be substituted for the pecans. 

Miss Ella Stewart 



PARADISE ROLL 

1 cup nuts 1 ib. rolled graham crackers 

1 Ib. dates, chopped V2 cup cream 

1 Ib. marshmallows, cut V2 cup milk 

Mix nuts, dates, marshmallows with graham crackers. Add cream 
and milk and mix. Save 1 cup cracker crumbs for molding loaf. 
Work together and put in wax paper and store in refrigerator and 
allow to harden. Slice and serve with whipped cream. 

Mrs. William Hine 



-18- 



Cakes and Frostings 



ICE BOX FRUIT CAKE 



1 lb. Graham crackers 
1 lb. marshmellows 
1 lb. pecans 
Vt. lb. mixed fruit 



V2 lb. raisins 

1 large can milk 

2 small bottles of cherries 



Roll Crackers into crumbs. Cut marshmellows in small pieces. Add 
other ingredients and mix. Pack in graham cracker box and store 
in refrigerator. 

Mrs. Thomas Kimball 

WHITE FRUIT CAKE NO. 1 



3/4 cup butter 

3 cups flour 

2 cups sugar 

2 tsp. baking powder 

1 cup milk 

5 egg whites 

1 lb. white raisins 

Vi lb. candied pineapple 



Vz lb. candied cherries 

V2 lb. candied orange and lemon 

peel 
V2 lb. almonds 
V2 lb. pecans 
V2 lb. citron 
1 coconut 
V2 lb. English Walnuts 



Put half of the fruit in the batter and half in the filling. 
FILLING: 4 cups sugar, 2 cups milk, V2 lb. butter. Boil until thick 
and add half of the fruit. When cool, spread on layers and top. 
Bake in 4 wax paper lined cake pans. 

Mrs. E. M. Hine, Jr. 



WHITE FRUIT CAKE NO. 2 



1 lb. white raisins 

V2 lb. citron 

Va lb. candied pineapple 

V/a cups chopped blanched 

almonds 
V2 cup shredded cocoanut 
3/4 cup shortening 
1 cup granulated sugar 
3 tbs. milk 



Va tsp. soda 

1 tsp. salt 

V2 tsp. cream of tartar 

2 cups pastry or cake flour 
6 egg whites, beaten stiff 

3 ozs. lemon peel 
3 ozs. orange peel 
Va lb. cherries 



Soak with raisins in cold water until plump, then dry thoroughly. 
Cut the citron and pineapple into pieces, and add with the almonds 
and coconut to the raisins. Cream the shortening and sugar by 
hand or with an electric beater at high speed until thoroughly blend- 
ed. Add the milk and sifted dry ingredients by hand or with electric 
mixer at low speed. Fold in egg whites and add previously mixed 
fruits. Bake one hour and ten minutes in moderate oven of 350 
degrees. This recipe makes about 4 pounds. 

Mrs. Samuel J. Tesch 



■19- 



WHITE FRUIT CAKE 

4 cups flour Vz lb. orange peel 

1 tsp. baking powder V* lb. lemon peel 

V2 tsp. soda V2 lb. candied pineapple 

V2 tsp. salt V2 lb. candied cherries 

I/2 lb. butter 1 lb. white raisins 

IV2 cups sugar 1 lb. almonds 

10 egg whites 1 tbs. lemon juice 

Cream butter and sugar. Add lemon juice and then dry ingredients 
sifted together. Add fruits, and beaten egg whites. Bake 3 hours at 
250 degrees and then 2 hours at 275 degrees. 

From Mrs. C. E. Ebert's Cook Book 



FRUIT CAKE NO. 1 

V 2 lb. butter 1 lb. dates 

2 cups brown sugar 1 lb. grapes 

7 eggs V2 lb. citron 

1 cup buttermilk ( or grape juice) Vz lb. candied pineapple 

1 tsp. soda V2 lb. candied cherries 

2 tsp. baking powder V2 lb. candied lemon peel 
Va tsp. salt V2 lb. candied orange peel 

1 tsp. vanilla 2 cups English or black walnuts 
4 cups flour 2 cups pecan meats 

2 boxes raisins 1 lb. figs, if desired 

Cut ail fruit and nuts fine. Mix with batter and bake in mold pans 
4 or 4V2 hours in slow oven. 

Mrs. M. E. Ferguson 



FRUIT CAKE NO. 2 

1 cup butter V2 lb. cherries — candied 

1 cup white sugar V2 lb. pineapple — candied 
Va cup pineapple juice 2 oz. ginger 

5 eggs — beaten V2 lb. nuts 

2 cups flour Vi lb. white raisins 
IV2 tsp. baking powder V2 lb. fresh coconut 

V2 lb. citron — candied 1/4 lb. figs and 1/4 lb. dates 

Cream butter; add sugar; add well beaten eggs; add pineapple 
juice. Mix well; sift flour and baking powder together. Reserve 1/3 
of flour before adding baking powder to flour, fruit, and nuts. Beat 
dough until fluffy. After flouring fruits and nuts, blend in dough, 
mixing well. Bake in moderate oven 300 degrees for 3 hours. Makes 

6 lb. cake. 

Mrs. S. C. Rothrock 

-20- 



FRUIT CAKE NO. 3 

3/4 lb. butter 1 lb. dates 

1 lb. brown sugar 1 lb. figs 

8 eggs 1 lb. mixed citrus fruits 

2 lbs. raisins V2 lb. molasses 

1 lb. currents 1 cup grape juice 
IV2 lbs. nuts 4 cups flour 

2 lbs. citron 

Mix butter, sugar and eggs (one at a time). Mix well. Add the mo- 
lasses, grape juice. Take a small amount of flour and mix with the 
fruit and nuts. Add the flour and fruit together and bake in a slow 
oven until done. Makes about 15 lbs. 

Mrs. C. H. Reed, Jr. 

LIGHT OR DARK FRUIT CAKE 

(Original) 

V2 lb. sugar — brown 2 tsp. cloves 

3/4 lb. flour 1 lb. nut meats 

3 eggs 1 or 2 packages dates 
Vi cup butter IV2 lbs. raisins 

2/3 cup buttermilk 1 lb. watermelon rind (sweet 

2/3 tsp. soda pickles) 

V2 pint jelly 1 lb. cherries 

V2 cup grape or other fruit juice 1 lb. pineapple — candied 

2 tablespoons cinnamon 

Cream butter; add sugar; beat in jelly and then beaten eggs. Add 
spices to flour and soda to buttermilk. Add alternately with dry in- 
gredients. Add one cup of the flour to fruits and nuts and add all 
together and stir thoroughly. Pour in lined pans and bake in 250 de- 
gree oven. Line pans with about 3 thickness of heavy brown and 
one waxed paper, greased. If a light cake is desired, leave out spices 
and use white raisins. 

Mrs. M. N. Rothrock 

DATE CAKE 

1 lb. seedless dates 1 tsp. baking powder sifted with 

2 lbs. English walnuts flour 

4 eggs 1 tsp. soda in V2 cup boiling 
1 cup sugar (white) water 

IV2 cups flour small bottle maraschino cherries 

V2 cup butter 2 tsp. vanilla 

Mix dates, hot waTer, and soda. With nuts add well beaten egg 
yolks, butter and sugar. Sift flour and dry ingredients and add to 
mixture. Beat egg whites stiff and fold in. Cook in slow oven two 
hours. Cook in loaf pan. 

Mrs. F. Murray White 

-21- 



DARK FRUIT CAKE 

1 lb. butter 1 lb. figs 

1 lb. sugar 1 lb. dates 

1 lb. eggs 1 lb. pineapple 

1 lb. flour 1 box seeded raisins 

1 lb. citron Vi lb. shelled pecans 

2 lbs. mixed fruits (more if desired) 
1 lb. cherries V2 cup grape juice 

Cream butter and sugar; add eggs one at a time unbeaten; add 
flour. Leave out some of the fruit before cutting the rest for deco- 
ration. Add all the fruit which has been cut in small pieces and 
work in batter real well. This makes 2 six pound cakes or can be 
made into smaller ones if desired. Grease and line bottom of pans 
with wax paper. Steam the 6 lb. cakes 2Vi hours and bake one and 
one-half hours in 250 degree oven. 

Mrs. Richard H. Reed 

JAPANESE FRUIT CAKE 

1 cup butter 3 tsp. baking powder 
4 eggs 1 cup chopped nuts 

2 cups sugar I/2 tsp. vanilla flavoring 
1 cup milk V2 lb. seedless raisins 
2V2 cups flour 14 tsp. cloves 

!4 tsp. salt !/4 tsp. cinnamon 

Make cake batter by creaming butter, adding beaten eggs, sugar, 
milk, and sifted dry ingredients. Divide in two parts, add to one 
portion the nuts and vanilla and to the second portion the raisins and 
spice. Bake in 4 layers in moderate oven. Put together with Japanese 
filling using Japanese icing on top. Bake 20 minutes in 320 degree 
oven. 

Japanese Icing 

1 cup sugar 1 egg white 

1/8 tsp. cream of tartar 14 tsp. almond extract 

1/3 cup water 

Cook sugar, cream of tartar and water together until it will spin a 
thread. Pour gradually, beat constantly over stiffly beaten egg 
whites. Add almond extract and beat until thick. 

Japanese Filling 

1 cup grated coconut 14 tsp. salt 

1 cup sugar V2 cup cornstarch 

1 cup water 1/3 cup lemon juice 

Cook coconut, sugar, water, salt, and cornstarch for 45 minutes in 
double boiler. Add lemon juice and spread while hot between lay- 
ers of cake. 

Mrs. Howard Reid 

-22- 



NUT AND DATE CAKE 

1 lb. English walnuts (in hull) 1 cup sugar 

1 lb. pecans V2 cup butter or Crisco 

2 lbs. dates 1 tsp. baking powder 

10c bottle cherries V2 tsp. soda in half cup boiling 

4 eggs water 

1 cup flour 1 tsp. vanilla 

Pour soda in boiling water over dates and nuts. Cream sugar and 
shortening. Add egg yolks, nuts and mix. Add flour and baking 
powder. Pour over egg whites stiffly beaten. Last, add cherries. 
Bake 45 minutes or 1 hour in moderate oven (325 degrees). 

Mrs. Perry Yokley 



ORANGE-DATE-NUT CAKE 

Vi cup butter 1 tsp. soda 

1 cup sugar 1 cup nuts (broken) 

2 eggs 1 tbs. grated orange rind 
2/3 cup milk 1 pkg. dates (chopped) 
2 cups flour 

Mix as any cake. Bake in large flat pan. (Raisins or pineapple may 
be substituted for the dates). 

FILLING: Mix 1 cup sugar with juice and rind of 1 orange. Pour 
over cake whiie hot or warm. Delicious served with whipped cream 
or ice cream. 

AArs. F. Murray White 



MiNCEMEAT CAKE 

1 lb. Mincemeat 1 cup sugar 

1 box seedless raisins 2 egg yolks 

1 cup nutmeats 2 cups flour 

1 tsp. vanilla 1 tsp. soda in 1 tbs. boiling water 

V2 cup melted fat 2 egg whites — beaten stiff 

Mix in order given above. Bake in a mold pan and line pan with 
wax paper. Bake for 1 hour 30 minutes at 325 degrees. 

Mrs. Irvin Branch 



BROWN VELVET CHOCOLATE CAKE 

Measure IV2 cups sifted flour; sift with 1 tsp. soda and V4 tsp. salt. 
Dissolve 1 cup sugar in 1 cup buttermilk; add one egg well beaten. 
Blend in 2 sqs. melted unsweetened chocolate; 2 tbs. melted butter. 
Add dry ingredients. Beat after each addition; add 1 tsp. vanilla. 
Turn into buttered pans. Bake 35 minutes in moderate oven 250 de- 
grees. This makes two layers. 

Mrs. Alvis Reid 

-23- 



PINEAPPLE ICE BOX CAKE 

Va lb. vanilla wafers— crushed 1 small can diced pineapple — 

1 cup sugar drained 

Va cup butter 1 cup chopped nuts (optional) 

Line a deep loaf pan with waxed paper. Put in a layer of the crush- 
ed wafers; then a layer of the other ingredients which have been 
creamed together; then another layer of wafer crumbs, and so on 
until all are used, having the top layer of wafer crumbs. Pack down 
hard and let stand overnight in the refrigerator. Turn out, slice, 
and serve with whipped cream. This may be made 24 hours or more 
in advance of using. 

Miss Ethel Thomason 



BANANA CAKE 

(Makes 2 8-inch layers) 

2 cups sifted cake flour 1 teaspoon vanilla 

1 teaspoon baking soda 2 eggs 

Va teaspoon saH V/a cups sugar 

Va cup vinegar Va cup shortening 

Va cup milk 1 cup mashed banana 

Have all ingredients at room temperature. Sift flour, baking soda 
and salt together. Combine vinegar, milk and vanilla. Beat eggs and 
sugar together for one minute. Add flour mixture, shortening, one- 
half of the liquid and one-half of the banana. Stir until flour is 
moistened. Beat vigorously one minute. Add remaining liquid and 
banana. Beat one minute. Turn into two well-greased 8-inch layer 
pans, VA inches deep. Bake at 375 degrees 25 to 30 minutes. 

Mrs. Fred Sowers 



MAHOGANY CAKE 

Sift together: 

2 cups flour 1 egg — beaten 

1 tsp. soda Mix together: 

Va tsp. salt Va cup cocoa 

Cream 1/3 cup water 

Va cup butter 1 cup sour milk 

1 cup sugar 1 tsp. vanilla 

Sift dry ingredients. Cream butter and sugar. Add egg. Add cocoa 
mixture and flavoring. Lastly, add dry ingredients alternately with 
sour milk. Bake at 350 degrees until cake tester comes out clean. 

Mrs. W. E. Evans 

-24- 



RAINBOW CAKE 

Measure into bowl: 3/4 cup Crisco 

3 cups sifted cake flour 1 tsp. salt 

2 cups sugar 1 cup milk 

Mix thoroughly by hand or electric mixer for two minutes. 

Add 

5 tsp. double-acting baking 4 egg whites 

powder Vi cup milk 

Mix two minutes and divide into three parts: 

WHITE LAYER: Add Vi tsp. vanilla to prepared batter. 

YELLOW LAYER: Add 3 or 4 drops of yellow coloring and !/ 2 tsp. 
lemon extract. 

DARK LAYER: Add Vi tsp. cinnamon, 1/8 tsp. cloves, 1/8 tsp. soda, 
2 tbs. cocoa blended with 2 tbs. water. 

Bake for 25 to 30 minutes at 360 degrees. Cool cake in pan for 15 
minutes before removing. Loosen edges from pan with spatula. 
Use Creamy Icing. 

Mrs. James S. Thore 



COCOA CARAMEL CAKE 

1 tsp. vanilla 3/4 tsp. salt 

1 cup brown sugar 3/4 tsp. soda 

1 well-beaten egg Va cup cocoa 

1 3/4 cups sifted cake flour 1 cup milk 
1/3 cup shortening 

Thoroughly cream shortening and sugar. Add egg, beat well. Add 
sifted dry ingredients alternately with milk. Pour into greased 8" 
square pan. Bake at 350 degrees 40 minutes. Frost with your fav- 
orite chocolate icing. 

Mrs. Walter Leary 



CHOCOLATE ICE BOX CAKE 

114 cups heavy cream Va cup sugar 

3/4 tsp. vanilla 24 chocolate ice-box wafers 

Whip cream with sugar and vanilla until stiff. Spread each ice box 
wafer with whipped cream, placing one wafer on edge in front of 
the other forming a row. Press gently together. Spread remaining 
cream over top and sides. Chill in refrigerator three hours. When 
ready to serve, slice diagonally. 

Mrs. C. H. Hawk 

-25- 



CHOCOLATE MARBLE CAKE 

3 cups sifted cake flour 1 tsp. vanilia 

2 tsp. baking powder 6 egg whites — stiffly beaten 

V2 tsp. salt 3 squares unsweetened choco- 
3/4 cup butter or other late — melted 

shortening 4 tbs. sugar 

2 cups sugar V4 cup boiling water 

3/4 cup milk V2 tsp. soda 

Sift flour once; measure; add baking powder and salt and sift to- 
gether three times. Cream butter thoroughly; add sugar gradually 
and cream together until light and fluffy. Add flour, alternately with 
milk, beating after each addition until smooth. Add vanilla. Fold in 
egg whites. To melted chocolate, add sugar and boiling water, stir- 
ring until blended. Then add soda and stir until thickened. Add to 
one half of batter. Leave other half of batter plain. In a greased 
tube pan, put alternate spoonfulls of dark and light mixture until 
all is used. Bake in moderate oven 350 degrees 55 minutes, or until 
done. Cover with chocolate frosting. 

Miss Doris Vogler 



AMBASSADOR CAKE 

2 cups flour 3 eggs 

1 tsp. soda 3 tbs. cocoa 

1 cup butter or lard 2/3 cup cold water 

1-1/3 cups brown sugar 

Cream butter and sugar. Add 3 well beaten eggs. Add water. Sift 
flour, soda and cocoa and stir into mixture a little at a time. Beat 
good. Makes 3 layers. Bake at 350 degrees. Ice with 7-minute Frost- 
ing. 

Mrs. W. C. Craver 



DEVIL'S FOOD CAKE NO. 1 

PART I: 1/3 cup butter 

1 cup sugar 3 eggs (well beaten) 

6 tbs. cocoa 2 cups flour 

V2 cup sweet milk V2 tsp. salt 

PART II: 1 tsp. vanilla 

1 cup sugar 1 tsp. soda in 3 tbs. warm water 

V2 cup buttermilk or sour milk 

Cook part I two minutes and cool. Cream together sugar, butter, 
eggs, and buttermilk. Add flour, salt, and vanilla. Add Part II. Dis- 
solve 1 tsp. soda in warm water and add. Bake 20 minutes in 400 
degree oven. 

Mrs. Sam Reid 

-26- 



DEVIL'S FOOD CAKE NO. 2 

(My Own Recipe) 

V2 lb. butter 2 tsp. soda 

114 cups sugar 2!/2 cups flour 

2 eggs 2 tsp. vanilla 

1 cup buttermilk V/2 oz. chocolate 

Cream butter and sugar. Add eggs, one at a time. Dissolve soda in 
sour milk and add alternately with the flour. Add melted chocolate 
to batter last. Bake for 20 minutes in 400 degree oven. Makes 3 
9" layers. 

Mrs. Fred Reed 



RICH CHOCOLATE CAKE 

1 cup butter 1 tsp. soda 

2 cups sugar 4 ozs. chocolate 
5 eggs 2Va cups flour 

1 cup sour milk 1 tsp. flavoring, vanilla 

Cream butter thoroughly and add egg yolks, one at a time. Then add 
sugar slowly. Mix soda in 1 tbs. hot water and mix with sour milk. 
Melt chocolate over hot water. Combine all, add flour and mix 
well. Lastly, add stiffly beaten egg whites of two eggs. Bake in 
layers or long loaf pans. If a layer cake, cut up marshmallows into 
small pieces and put between the layers while still hot. Cover with 
white frosting. This will keep for a week. 

Mrs. Georgia Stewart 



MALLO-NUT FUDGE CAKE 

3 oz. chocolate — cut very fine V2 cup shortening or butter 

3/4 cup boiling water 1/3 cup thick sour milk 

1-3/4 cups sifted cake flour 1 tsp. vanilla 

lVa cups sugar 2 eggs — unbeaten 

3/4 tsp. salt 18 marshmallows — cut in half 

V2 tsp. baking powder V2 cup nuts — cut 

3/4 tsp. soda 

Put chocolate in bowl. Pour boiling water over it. Stir until melted. 
Cool. Sift flour, sugar, salt, baking powder, and soda into chocolate 
mixture. Drop in shortening. Beat 200 strokes or 2 minutes with 
mixer. Add sour milk, vanilla and eggs. Beat 200 strokes or 2 min- 
utes. Bake in layers. Oven heat 350 degrees. Bake 30 or 40 minutes. 
While cake is still warm, press marshmallows on one layer turned 
upside down. Spread with fudge frosting, adding nuts. 

Mrs. Carl Ingram 

-27- 



PRUNE CAKE NO. 1 

4 tbs. softened butter 1 tsp. cloves 

2 eggs pinch salt 

V/a cup sugar 2 cups flour 

2 tsp. soda 2 cups crushed prunes (cook 
1V2 tsp. cinnamon prunes and cool) 

Put together in order given. Bake 20 minutes at 400 degrees. 

Mrs. Howard Reid 

PRUNE CAKE NO. 2 

1 V2 cups sugar 1 cup sour milk 

Vi cup shortening 1 tsp. soda 

3 large eggs 2 cups flour 

Vi tsp. salt 1 tsp. baking powder 

Vi tsp. nutmeg Vi tsp. allspice 

1 tsp. cinnamon Vi cup of nuts, if you prefer 
Vi tsp. cloves them 

Stew prunes. Cut in small pieces. Save Vi cup of flour and sprinkle 
over batter. Put prunes in. Sprinkle flour on top. That keeps them 
from going to bottom. 

Mrs. Frank Pfaff 

PRUNE CAKE NO. 3 

4 lbs. butter — melted 1 tsp. soda 

2 cups white sugar 1 tsp. cloves 

4 eggs — separated 1 tsp. cinnamon 

2 cups flour 1 cup prune juice 

pinch of salt 2 cups crushed prunes 

Beat 4 egg yolks; add sugar, then butter. Add prune juice,- sift 
flour, salt, soda, and spices together; add to mixture. Beat until 
fluffy; add crushed prunes; then add stiffly beaten egg whites. Beat 
well again. Fold into three cake pans and bake in moderate oven 
35 to 40 minutes, 375 degrees. Use carmel icing between layers, 
on top, and sides of cake. 

Mrs. S. C. Rothrock 

CREAM CAKE 

4 eggs 2 tsp. baking powder 

2 cups sugar Va tsp. salt 

2 cups cream (not too heavy) Flavor to suit taste 
3Vi cups flour 

Beat eggs good; add sugar and cream; mix flour and baking pow- 
der. Sift three times,- add to cream mixture. Bake in mold pan one 
hour at 350 degrees. Baked in pans makes 4 layers. 

Mrs. E. R. Mine 

-28- 



WHIPPED CREAM CAKE 

1 cup whipping cream IV2 cups sifted cake flour 

2 eggs 2 tsp. baking powder 
1 tsp. vanilla V2 tsp. salt 

1 cup sugar 

Whip cream (about 40%) until stiff. Drop in unbeaten eggs, one at a 
time, and sugar, beating after each addition. Add vanilla. Put dry 
ingredients into a sifter and fold in lightly. Biend well. Bake in a 
9" square pan 30 minutes in a moderate oven. 

Mrs. Perry Yokeley 



APPLE CREAM SHORTCAKE 

2 lbs. butter 1 cup sifted flour 

1 qt. thinly sliced apples 1 tsp. baking powder 

V2 cup sugar Va tsp. salt 

1 tsp. cinnamon 3/4 cup heavy cream 

Melt butter in baking pan 6x10. Mix the sliced apples with the 
sugar and cinnamon and spread over butter in pan. Sift flour, baking 
powder and salt together. Add cream all at one time and mix until 
smooth. Drop by spoonfuls over apples and bake in hot oven 400 
degrees for 30 minutes. 

Mrs. Henry Reed 



SOFT GINGER BREAD 

Vi cup brown sugar 2 tsp. soda — dissolve in V2 cup 
1 cup molasses of boiling water 

Vi cup lard 2V2 cups flour 

1 tsp. each of cinnamon, cloves, 2 well-beaten eggs 
ginger, nutmeg 

Sift flour once; measure and sift again with salt and spices. Cream 
shortening and sugar, and cream together until light. Add sifted 
dry ingredients and hot water with soda dissolved in it. Add well- 
beaten eggs the iast thing. Bake at 350 degrees for 30 to 35 minutes. 

Mrs. C. F. Sapp 



GINGER BREAD 

Vi cup lard 2 cups flour 

Vi cup sugar 1 tsp. ginger 

1 cup molasses 1 tsp. cinnamon 

2 eggs Vi cup milk 

Mix well and bake in oven 350 degrees. 

Mrs. Brooklyn Vogler 

-29- 



TROPICAL GINGERBREAD 

I/2 cup butter IV2 cups flour 

V2 cup sugar 1 tsp. cinnamon 

2 eggs Va tsp. salt 

1 tsp. soda V2 cup cold water 

V2 cup molasses 1 cup fresh grated or moist 

1 tsp. ginger packed coconut 

Cream well butter and sugar; add eggs; beat all together. Dissolve 
soda in molasses and add to first mixture. Mix and sift remaining 
dry ingredients and add to first mixture alternately with the cold 
water. Stir in the coconut. Pour in well greased pan and bake in 
moderate oven 325 degrees for 35 minutes. 

ICE WITH COCONUT FROSTING: Boil 1 cup sugar and Va cup water 
without stirring until syrup forms a long thread when dropped 
from tip of spoon. Beat 2 egg whites stiff; then slowly pour syrup 
over egg whites, stirring constantly. Add 3/4 tsp. lemon extract. 
Beat until right consistency to spread. Sprinkle thickly with coconut. 

Miss Doris Vogler 



HOT MILK CAKE 

4 eggs 1 cup milk 

2 cups sugar Va lb. butter 

2 cups flour 2 tsp. vanilla flavoring 

2 tsp. baking powder 

Beat eggs thoroughly; add sugar and continue beating. Add flour 
and baking powder; add flavoring. Heat milk and butter to boiling 
point and add to batter. Blend and bake in moderate oven. Ice with 
seven-minute frosting. 

Mrs. John Johnson 



ANGEL FOOD CAKE 

11/2 cups egg whites 1 level tsp. cream of tartar 

IV2 cups very fine cane sugar Va tsp. salt 

1 cup cake flour 1 tsp. vanilla 

Separate eggs and let stand 20 minutes; add Va tsp. salt and whip 
until frothy. Do not beat too long or cake will be dry. Sift sugar 
and add to the whites, two teaspoons at a time. Add flavoring, sift 
flour several times, then sift gradually into egg whites, folding in- 
stead of beating. Pour into ungreased angel food pan. Start baking 
at 275 degrees and after 30 minutes increase to 325 degrees for 30 
minutes more. 

Mrs. Carrie Chappell 

-30- 



A SMALL SPONGE CAKE 

1 even cup of flour 2 eggs beaten separately 

1 tsp. baking powder 1 cup of sugar 

Mix above ingredients thoroughly and pour in slowly scant Vi cup 
of boiling water. Add flavoring and bake. This is very light and 
inexpensive. 

Mrs. John McCuiston 



DUTCH APPLE CAKE 

1 cup flour 3 tart apples, pared and sliced 

V% tsp. salt 1 1/ 2 tsp. baking powder 

% cup shortening 4 tbs. sugar 

V* cup milk Vz tsp. cinnamon 

1 egg — beaten V2 tsp. nutmeg 

4 tbs. melted butter 

Measure and sift flour, baking powder, salt and 1 tbs. sugar. Cut 
in shortening until mixture looks like coarse corn meal. Combine egg 
and milk; add to dry ingredients and mix to soft dough. Spread 
dough in a shallow baking dish. Arrange apple slices in rows over 
the mixture, with pointed edges down. Combine remaining sugar 
with cinnamon and nutmeg. Sprinkle over apples. Pour melted 
butter over top and bake for 25 to 30 minutes at 400 degrees. 

Mrs. Carl Ingram 



MOLASSES CAKE 
(My Own Recipe) 

V2 cup shortening IV2 tsp. cinnamon 

Vi cup sugar 1 tsp. salt 

Vi cup molasses V2 tsp. baking soda 

2 eggs Few grains nutmeg 

2 cups sifted flour V% cup milk 

2 tsp. baking powder 1 tbs. grated lemon rind 

Cream shortening; add sugar gradually; add molasses; beat well. 
Beat eggs; add; beat until light and fluffy. Sift flour with baking 
powder, cinnamon, salt, baking soda, and nutmeg add alternately 
with milk. Add lemon rind. Pour into 2 greased 8x8x2 pans. Bake 
in moderate oven 350 degrees for 25 minutes. 

Mrs. Lagette Woosley 

-31- 



MARBLE SPICE CAKE 

3 cups flour, sifted 3 eggs, well beaten 

4 tsp. baking powder 1 cup light cream 
Vi tsp. salt IV2 tsp. cinnamon 

3/4 cup shortening 3/4 tsp. cloves, nutmeg, allspice 

V/i cup sugar 3 tbs. molasses 

Sift flour, baking powder, and salt together. Cream shortening and 
sugar. Add eggs and beat well. Add sifted dry ingredients with 
cream. Divide batter in half. Mix molasses and spices and add to 
half the batter. Turn into pans alternating spoonfuls of white and 
spice batter. Bake in oven 375 degrees about 25 minutes. Ice with 
Hungarian Chocolate Icing. 

Mrs. John Johnson 



PINEAPPLE UPSIDE DOWN CAKE 

2 tbs. butter 1 tsp. baking powder 

3/4 cup brown sugar Va tsp. salt 

IV2 cups white sugar 3 eggs 

V2 cup boiling water Slices of pineapple 

IV2 cups flour 

Melt 2 tbs. butter in skillet. Add 3/4 cup brown sugar. Arrange 
slices of pineapple on top of this mixture. Beat 3 egg yolks until 
light. Add Vi cup boiling water and continue beating. Fold in 1 cup 
sugar, sifted with 1-1/3 cups flour, 1 tsp. baking powder and 14 
tsp. salt. Beat well and fold in 3 egg whites beaten stiffly. Pour over 
pineapple and bake for 45 minutes in 325 to 350 degree oven. 

Mrs. Laura Lucille Berrier 



SPICE CAKE 

2 cups brown sugar V2 tsp. cloves 

V2 cup butter or shortening 1 cup sour milk 

2 egg yolks 1 tsp. soda 

2-3/4 cups flour 1 tsp. vanilla 

1 tsp. cinnamon 1 tsp. salt 

Cream butter, sugar, and egg yolks. Dissolve soda in sour milk and 
add alternately with all dry ingredients. Add vanilla; mix until 
smooth. Bake in 375 degree oven. 

ICING: Beat egg whites stiff. Slowly add 1 cup brown sugar, beat- 
ing until smooth. Add V2 cup nut meats, if desired. Spread on cake 
and bake in 350 degree oven until done, about 40 or 50 minutes. 

Mrs. M. N. Rothrock 

-32- 



PLAIN BUTTER CAKE 

1/3 cup butter 2 cups flour 

1 cup sugar 3 tsp. baking powder 

2 eggs Vz tsp. salt 

"1 cup milk 1 tsp. vanilla 

Cream shortening; add sugar gradually; blend thoroughly. Beat 
eggs well; add to first mixture. Mix sifted flour, salt, and baking 
powder. Combine alternately with milk. Lastly, add vanilla. Bake 
in 375 degree oven until done. 

Mrs. M. N. Rothrock 



FOUNDATION CAKE 

V2 cup butter 4 tsp. baking powder 

1 V2 cups sugar Va tsp. salt 

3 eggs 1 cup milk 

3 cups sifted soft-wheat flour V2 tsp. flavoring 

Cream the butter and sugar together; add the beaten egg yolks and 
beat well. Sift together the dry ingredients and add alternately 
with the milk to the first mixture. Fold in the egg whites and the 
flavoring. Bake in greased layer cake pans in a moderately hot oven 
375 degrees, about 15 minutes. Put the layers of the cake together 
with chocolate or other frosting. 

Mrs. Luther Hine 



EASTER GLORY CAKE 

214 cups sifted Cake Flour V2 cup shortening or butter 

3 level tsp. baking powder 1 cup sweet milk 

1 level tsp. salt 1 tsp. vanilla 

IV2 cups sugar 2 eggs — unbeaten 

Sift flour once; measure into sifter; add baking powder, salt and 
sugar. Set aside. Place shortening in mixing bowl and stir just to 
soften. Sift in dry ingredients. Add 3/4 cup milk and vanilla and 
mix until all flour is dampened. Then beat two minutes. Add eggs 
unbeaten and remaining 1/4 cup milk, beat 1 minute longer. Turn 
cake into three cake pans. Bake in moderate oven 375 degrees 30 
minutes. Spread with seven-minute frosting between layers and on 
top, and sides of cake. Sprinkle heavy with shredded coconut. Dec- 
orate with groups of mixed colored jelly beans as nests of Easter 
eggs. This recipe makes delicious fresh coconut and banana cakes. 

Mrs. M. N. Rothrock 

-33- 



FEATHER CAKE 



2 cups sugar 

1 small cup butter 
1 cup sweet milk 

3 eggs 



3 cups flour 

3 tsp. baking powder 

1 tsp. lemon juice or extract 



Cream butter and sugar; add eggs one at a time. Add milk; mix 
flour and baking powder; sift three times. Add flour to cream 
mixture. Add flavoring. 

Mrs. E. R. Hine 



SOUR CREAM CAKE 



2 cups sugar 

2 cups sour cream 

3 cups sifted flour 
3 eggs 



3 tsp. baking powder 
Va tsp. soda 
1 tsp. vanilla 
Va tsp. salt 



Beat eggs; add sugar gradually. Beat well, stir in vanilia. Add 
cream alternately with sifted flour with dry ingredients. Bake at 
375 degrees for about 20 minutes. 

Mrs. Curtis Motsinger 



SCRIPTURE CAKE 



1 cup butter 
3 cups flour 
3 cups sugar 

2 cups raisins 
2 cups figs 

1 cup almonds 

Vi cup water 

6 eggs 

1 tbs. honey 

1 tsp. soda 

V 2 tsp. salt 

Add spices as desired 



Judges 5:25 
I Kings 4:22 
Jeremiah 6:20 

I Samuel 30:12 

II Samuel 30:12 
Genesis 43:1 1 
Isaiah 10:14 
Isaiah 10:14 
Genesis 43:1 1 
Leviticus 23:17 
Leviticus 2:12 
Genesis 43:1 1 

Mrs. Henry Reed 



SNOW FLAKE CAKE 
(Mold) 



2 cups sugar 
1 cup butter 

1 cup sour milk 

3 cups flour — sifted 



5 egg whites 

Va tsp. soda 

1 tsp. cream of tartar 

Flavor to suit taste 



Cream sugar and butter thoroughly; add milk with the flour grad- 
ually. Dissolve the soda and cream of tartar with the milk. Add the 
whites which have been beaten thoroughly; fold in. Add flavoring. 

Mrs. Emma Stewart 



-34- 



HIGH-HAT CAKE (Chiffon Type) 

Cake flour — 2!4 cups Cream of tartar — Vi tsp. 

Sugar — IV2 cups Salad Oil — Vi cup 

Baking Powder — 3 tsp. Egg yolks — unbeaten — 5 

Salt — 1 tsp. Cold water — 3/4 cup 

Egg White - 1 cup (7 or 8) Vanilla - 2 tsp. 

Sift flour; measure; add sugar, baking powder and salt; sift again 
into large bowl of electric mixer. In small mixer bowl, beat egg 
whites and cream of tartar at medium speed until whites form very 
stiff peaks; transfer to a large mixing bowl and set aside. Add salad 
oil, egg yolks, water and vanilla to dry ingredients; beat until smooth 
at medium speed. Gradually pour egg-yolk mixture into beaten 
whites, folding together gently until just blended. Do not stir. Pour 
into ungreased 10" tube pan, 4" deep. Bake in moderate oven 325 
degrees for 65 to 70 minutes. Let cake cool upside down, placing 
center tube over neck of funnel or bottle, if need be, to keep cake 
from touching table. When cold loosen cake from pan with spatula. 
Hit pan edge sharply and remove from pan. 

Mrs. Jack Crews 

CHERRY CAKE 

2'/2 cups sifted cake flour 1 tsp. vanilla 

IV2 cups sugar 2 tsp. almond extract 

3V2 tsp. baking powder 4 egg whites 

1 tsp. salt 18 maraschino cherries — well 
Vi cup shortening drained and very finely 
3/4 cup milk chopped 

!/4 cup cherry juice Vi cup walnuts, finely chopped 

Sift flour, sugar, baking powder, and salt into mixing bowl. Drop in 
shortening. Combine milk with cherry juice. Add 3/4 cup of this 
liquid. Add flavoring extracts. Beat 200 strokes or 2 minutes with 
mixer. Scrape bowl with spoon or beater. Add remaining liquid and 
egg whites and beat 200 strokes. Add cherries and nuts and blend. 
Bake in 2 deep 9" greased pans in moderate oven 375 degrees for 
20-25 minutes. 

Mrs. Cliften Sapp 

LOAF CAKE) 
(My Own Recipe) 

Vi lb. butter 2 tsp. baking powder 

2 cups sugar 1 cup milk 
2V2 cups flour 1 tsp. vanilla 
V2 tsp. salt 5 or 6 eggs 

Cream butter and sugar. Sift dry ingredients together and add, alt- 
ernately with milk. Add vanilla. Beat in eggs last, one at a time. Bake 
in oven 350 degrees about one hour or until loose at sides. 

Mrs. Jack McCuiston 

-35- 



CHERRY-BLUSH NUT CAKE 

1V2 cup sugar 1 cup sweet milk 

2 lbs. chopped walnuts 1 tsp. vanilla 

3 cups sifted cake flour 4 stiffly beaten egg whites — 
3 tsp. double acting baking not dry 

powder Va cup chopped maraschino 

3/4 tsp. salt cherries 

2/3 cup shortening 

Cream shortening; add sugar gradually; beat until light. Add dry 
ingredients alternately with combined milk and vanilla. Beat well 
after each addition. Carefully fold in egg whites. To 2/3 of batter, 
add maraschino cherries and enough vegetable coloring to tint batter 
pink. Turn into two greased lined 8" pans. Bake in moderate oven 
350 degrees about 30 minutes. When cake it cold, frost thickly with 
seven-minute frosting. Use red vegetable coloring in 1/3 of frost- 
ing for sides. Use plain frosting between layers and on top of cake. 

Mrs. Thomas Kimball 



TOMATO SOUP CAKE 

V2 cup melted butter 1 cup raisins 

1 cup sugar 1 cup walnuts (broken) 

1 egg 1 tsp. soda dissolved in hot water 

2 cups flour 1 can tomato soup 

Add sugar to melted butter; add egg,- mix well. Add flour and soup 
alternately. Beat well; add soda and raisins and nuts dusted with 
some of the flour. Bake at 350 degrees. 

ICING: 1 cup powdered sugar 

1 cake cream cheese vanilla 

Use cream if needed for spreading consistency. 

Mrs. W. E. Evans 



FIVE EGG CAKE 

V2 lb. butter 3 cups all-purpose flour 

2 cups sugar 1 cup milk 

5 eggs 3 tsp. baking powder 
1 tsp. vanilla 

Warm butter to room temperature. Beat at low speed, if using food 
mixer. Cream butter and sugar thoroughly; add eggs and vanilla 
and beat until fluffy; add flour and milk alternately; add baking 
powder and beat slightly. Bake in 4 greased, floured 8" layer pans 
in 400 degree oven about 20 minutes. 

Mrs. Colon Hine 

-36- 



JAM CAKE 

Vz cup shortening 2-2/3 cups flour 

1-1/3 cups brown sugar 1 tsp. salt 

2 eggs 4 tsp. baking powder 

2/3 cup strawberry or black- 1 tsp. cinnamon 

berry jam 1 tsp. nutmeg 

2/3 cup chopped nuts 2/3 cup milk 
2/3 cup seedless raisins 

Blend shortening, sugar and eggs in one stirring. Add jam, nuts 
and raisins. Sift together dry ingredients. Add alternately with milk. 
Pour into well-greased tube pan. Bake in moderate 350 degree 
oven about one hour. Cover with the following icing: 

2 egg whites VA cups granulated sugar 

1/8 tsp. salt Vz cup red current jelly 

2 tbs. cold water 

Mix jelly, sugar, water. Cook slowly until syrup forms a soft ball 
in cold water (238 degrees). Pour slowly over stiffly beaten salted 
egg white, beating until consistency to spread. 

Mrs. Laura Lucille Berrier 



ONE EGG CAKE NO. 1 

1 egg 2/3 cup sweet milk 

1 cup sugar 1V2 cups flour 

2 tbs. butter 1 heaping tsp. baking powder 
2 tsp. vanilla 

Cream butter and sugar; add egg, then milk; mix flour and baking 
powder; add to mixture. Bake in biscuit pan, turn out when done 
and sift pulverized sugar over it. Cut in squares. Bake in 350 de- 
gree oven. 

Mrs. E. R. Hine 



ONE EGG CAKE NO. 2 

1-1/3 cup flour 1/3 cup shortening, melted and 
pinch of salt finish filling cup with sweet 

2V2 tsp. baking powder milk or evaporated milk 

1 cup sugar (sifted in flour) 1 egg 

Stir into dry ingredients,- add 1 egg and beat well. Add 1 tsp. vanil- 
la and bake 30 minutes at 350 degrees. Can be baked in two layers 
or in loaf. A delicious cake for a small family. Ice in various ways; 
very good with fresh coconut. If baked in bread pan, put on top, 
3 tbs. butter, 4 or more tbs. brown sugar, little milk from top of 
bottle. Put in oven until brown. 

Mrs. Alice Parnell's Cook Book 

-37- 



LARGE MOLD CAKE 

3/4 lb. butter 4V2 cups flour 

3 cups sugar 3 level tsp. baking powder 

6 eggs flavor with lemon 

1 V2 cups sweet milk 

Combine the above ingredients and beat well. The more mixture is 
beaten, the better it is. Bake at 325 to 350 degrees for IViz hours. 

Lemon Filling 

3 cups 4x sugar Juice of one large lemon 

Medium lump of butter Combine above ingredients 

Mrs. Erastus Martin 



WHITE LAYER CAKE 

1/3 cup butter or margarine 1 tsp. vanilla 

1/3 cup shortening 1 tsp. almond extract 

1 cup sugar 1 cup milk 

3 cups cake flour 1 cup sugar 

Va tsp. salt 6 stiffly-beaten egg whites 

3 tsp. baking powder 

Thoroughly cream butter, shortening, and 1 cup sugar. Sift flour, 
salt and baking powder together; add alternately with milk. Add 
flavorings. Gradually add remaining 1 cup sugar to stiffly beaten 
egg whites,- beat well. Fold into batter. Bake in 3 greased 8" layer 
cake pans in moderate oven 350 degrees for 20 minutes. Cool. 

Miss Dartha Ingram 



LEMON LAYER CAKE 

2V4 cups cake flour 1 cup milk 

3% tsp. baking powder 1 tsp. vanilla 

1 tsp. salt V2 tsp. lemon extract 

IVi cups sugar 2 eggs 

V'2 cup shortening 

Sift dry ingredients together into mixing bowl. Add shortening and 
2/3 cup milk and flavorings. Beat vigorously two minutes. Add 
remaining 1/3 cup milk and unbeaten eggs. Beat two minutes. Bake 
in two greased 8" layer cake pans in moderate oven 350 degrees 
for 30 minutes. Use lemon Tilling. 

Miss Dartha Ingram 

-38- 



POUND CAKE 



1 cup butter (V2 lb.) Vanilla flavoring 

1-2/3 cups sugar 2 cups flour 

5 eggs 

This cake must be made by hand. Cream butter, add sugar and 
cream. Break eggs in singly. Beat each one until no yellow shows. 
Add flavoring and lastly add flour, about Va at a time. Must be put 
in the tube pan by hand. Bake in 350 degree oven about 50 minutes 
or until golden brown. 



Variation for above cake: 
1 grated coconut 



V2 cup nut meats (floured) 
May be added after the flour. 

Miss Jonnie Ellen Hine 



FAMILY POUND CAKE 



1 cup butter 
1-2/ cups sugar 

2 cups sifted flour 



V2 tsp. salt 

5 eggs 

Juice and rind of one lemon 



Cream butter and sugar until light and fluffy as whipped cream. 
Add V2 of sifted dry ingredients. Add eggs one at a time, beating 
after each addition. Add rest of dry ingredients, lemon juice and 
rind. Beat well. Bake in ungreased tube pan at 350 degrees for 55 
minutes. Store with an apple. 

Mrs. Walter Leary 



WALNUT CAKE 



3 cups sifted flour 
1-3/4 cups granulated sugar 
2 tsp. baking powder 
1 cup emulsified-type (quick 
method) shortening 



IV2 tsp. salt 

3/4 cup milk 

2 tsp. vanilla flavoring 

4 eggs — unbeaten 

1 cup very finely chopped nuts 



Have milk, eggs, shortening at room temperature. Heat oven to 
375 degrees. Grease and flour 9" tube pan. Sift flour and next three 
ingredients into large bowl. Drop in shortening; pour in milk, va- 
nilla flavoring, 2 of the eggs. Beat well; then add remaining two 
eggs; beat well. Fold in nuts. Turn into tube pan. Bake at 375 de- 
grees for one hour or until done. Coo! in pan on wire rac klO to 
15 minutes. 

Miss Gladys Ingram 

-39- 



WHITE MOUNTAIN CAKE 
(Loaf Cake) 

3 cups sugar (white) Whites of 5 eggs 

V2 cup butter 1 T. cream of tartar 

3 cups flour 1 T. vanilla 

1 cup milk Vi T. soda 

Cream butter and sugar until light; add cream and soda to flour and 
sift. Add flour and milk alternately. Add stiffly beaten eggs last. 
Bake one hour at 300 degrees. 

Miss Louise Ebert 

WHITE LOAF CAKE 

2 cups flour 2/3 cup milk 

Vi cup butter 2 level tsp. baking powder 

V/i cups sugar Va tsp. almond extract 

whites of 5 eggs 

Sift flour once and measure. Add baking powder and sift three 
times. Sift sugar; measure, cream butter and sugar thoroughly. Beat 
whites of eggs until very stiff and add to creamed butter and sugar. 
Add flour and milk alternately. Add flavoring and stir very hard. 
Bake in mold 40 to 60 minutes in slow oven. 

Mrs. Laura McCuiston 

APPLESAUCE CAKE NO. 1 

2 cup sugar 2 tsp. soda 

2 cups nuts (Walnuts, Pecans, 1 tsp. cinnamon 

English Walnuts) 1 tsp. nutmeg 

2 cups raisins 2 tbs. cocoa 

3!A cups flour 1 tsp. allspice 

114 cups butter 2 eggs 
2 cups applesauce 

Take apples while hot and add butter; then add sugar. Beat eggs 
until creamy. Add flour, nuts and raisins. Bake at 375 degrees. 

Miss Delia Yokley 

APPLESAUCE CAKE NO. 2 

4 eggs AVi cups flour 
2 cups sugar 2 boxes raisins 

1 cup butter 1 tsp. nutmeg 

2 cups applesauce 1 tsp. cinnamon 

1 tsp. soda V2 lb. fruit cake mix 

Sift dry ingredients. Cream butter, and sugar. Beat in eggs. Add 
applesauce, nuts, raisins, and dry ingredients. Bake slowly in a 
moderate oven for about 3 hours. 

Mrs. Grady Dixon 

-40- 



VELVET LAYER CAKE 

V2 cup butter Va tsp. salt 

IV2 cups sugar 4 tsp. baking powder 

2 cups flour V2 cup water 

4 eggs 1 tsp. lemon extract 

Cream butter, add sugar gradually, creaming constantly. Add egg 
yolks and cream again. Sift together dry ingredients. Add alter- 
nately the dry ingredients and water to the first mixture; beat tho- 
roughly. Add lemon extract and last fold in beaten egg whites. 
Turn mixture into two oiled layer pans and bake in moderate oven 
350 degrees about 25 minutes. 

Mrs. C. A. Thomason 



APPLESAUCE CAKE NO. 3 

V2 lb. butter or good shortening 1 tsp. allspice 

2 cups sugar 1 tsp. cloves 

2 eggs V2 tsp. salt 

2 tsp. cinnamon 2 tsp. soda 

1 cup raisins 2 cups applesauce 

1 cup nuts 4 cups flour 

Cream butter and sugar; add eggs one at a time. Warm applesauce 
with 1 tsp. soda. Mix sifted dry ingredients,- add nuts and raisins 
with the last cup of applesauce and 1 tsp. soda. Bake in tube or 
loaf pan. Bake in slow oven. 

Mrs. C. H. Reed, Jr. 



APPLESAUCE CAKE NO. 4 

2 cups sugar (white) V2 cup buttermilk 

2 cups raisin (box) 3 tsp. soda 

3 cups applesauce (quart) 2 tsp. cinnamon 
1 cup butter (about V2 lb.) 2 tsp. cloves 

4 tbs. cocoa 5 cups flour 

FILLING: Juice and rind of two lemons, 1 coconut, 2 cups sugar, 
IV2 cups boiling water, 1 tbs. flour. Cook until drops in lumps from 
spoon. 

ICING: 4 cups brown sugar, stick butter, 1 cup condensed milk. 
Cook until a soft ball is formed in cold water. Take off stove and 
add 1 tsp. vanilla. Beat until thick enough for cake. 

Mrs. Archie Hine 

-41- 



QUICK BUTTERSCOTCH FROSTING 

1 cup brown sugar — firmly Va tsp. salt 

packed Va cup milk 

3 tbs. shortening IV2 cups sifted confectioner's 

2 tbs. butter sugar 

Combine brown sugar, shortening, butter, and salt in sauce pan and 
bring to boil, stirring constantly. Add milk and boil slowly three 
minutes. Cool. Add confectioner's sugar and beat until thick enough 
to spread. 

Mrs. Grady Dixon 



CARAMEL ICING 

Cream well: Boil two minutes — remove from 

2 cups brown sugar stove and beat well 

!/a cup butter Add: 

Add: Vt. tbs. baking powder 

5 tbs. top milk 1 tsp. vanilla 

Mrs. R. A. Reed 



SEVEN-MINUTE FROSTING NO. 1 

2 egg whites !/e tsp. salt 

2 cups brown sugar 1 tsp. vanilla 

5 tbs. cold water 

Put sugar, egg whites, salt, vanilla and water in saucepan and heat. 
Do not boil. Take off and beat with electric beater 7 minutes. 

Mrs. W. C. Craver 



SEVEN-MINUTE FROSTING NO. 2 

7/8 cup sugar Va tsp. cream of tartar 

1 egg white 1 tsp. vanilla 

3 tbs. water 

Put all ingredients in top of double boiler and beat with egg beat- 
er for seven minutes. Ready then to go on cake. 

Mrs. Fred Brincefield 



CREAMY ICING 

Combine in bowl: Va tsp. salt 

4 egg yolks IV2 tsp. vanilla 

3 cups sifted Confectioner's 1 /3 cup cream 

sugar I/2 cup butter 

Beat until creamy. Covers top and sides of 3 layers. 

Mrs. James S. Thore 

-42- 



FOOL PROOF FUDGE ICING 

Place in sauce pan 2 oz. chocolate finely cut; IV2 cups sugar; 7 tbs. 
milk; 4 tbs. butter; 1 tbs. corn syrup; 14 tsp. salt. Bring slowly to 
full rolling boil, stirring constantly and boil briskly one minute. On 
rainy days, one and one-half minutes. Cool to lukewarm. Add 1 tsp. 
vanilla and beat until thick enough to spread. 

Mrs. R. A. Reed 



LEMON FILLING 

3/4 cup sugar 1 tbs. butter 

2 tbs. corn starch 1/3 cup lemon juice 

Ve tsp. salt V2 cup water 

1 tbs. grated lemon rind 1 egg, beaten 

Mix sugar, cornstarch, and salt very thoroughly. Add remaining in- 
gredients and blend. Cook over boiling water, stirring constantly 
until thickened. Cool. Filling for two layers. 

ORANGE FILLING: Reduce sugar to V2 cup. Use orange rind and 
orange juice instead of lemon and add 1 tsp. lemon juice. 

Miss Dartha Ingram 



HUNGARIAN CHOCOLATE ICING 

1 tbs. butter Va tsp. allspice, cloves and 

1 cup Confectioner's sugar nutmeg 

1 egg V2 tsp. cinnamon 

!4 cup milk 3 squares unsweetened chocolate 

Va tsp. vanilla — melted 

Cream butter; blend in sugar gradually. Add eggs, milk, vanilla, 
spices, and chocolate. Beat until right consistency to spread. 

Mrs. John Johnson 



FLUFFY FROSTING 

1 cup sugar V* tsp. cream of tartar 

2 egg whites, unbeaten dash of salt 

4 tbs. cold water V2 tsp. vanilla 

Combine sugar, egg whites, water, cream of tartar and salt in upper 
part of double boiler. Place over boiling water and beat constantly 
with rotary type beater until frosting will stand in peaks or about 
7 minutes. Add vanilla. Makes about three cups. 1 cup brown sugar 
can be used in place of white sugar. 

Mrs. Zeb V. Ashe 

-43- 



CREAM CHEESE EC1NG 

Cream two 3-oz. packages cream cheese with IV2 tbs. milk until 
fluffy. Sift 3/4 cup Confectioner's sugar; add and beat well. Add 1 
tsp. grated lemon rind; mix well. Spread on warm cake. 

Mrs. Lagette Woosley 



ANGEL WHITE FROSTING 

2 cups granulated sugar 1 tsp. vanilla 

V2 cup water 2 egg whites (beaten) 

2 tbs. light corn syrup 

Mix sugar, corn syrup, and water in sauce pan; boil until mixture 
spins thread; slowly pour over beaten egg whites; beat at high 
speed for 8 minutes; decrease speed to medium and continue beating 
until lukewarm. 1 tsp. of water may be added if frosting becomes 
too thick. 

Mrs. Colon E. Hine 



44 



COOKIES 



TEA TIME COOKIES 

1 3/4 cups flour V2 cup sugar 

V4 teaspoon salt 1 egg yolk 

3/4 cup butter 1 teaspoon vanilla 

Sift together flour and salt and set aside. Blend together butter and 
sugar. Beat in egg yolk. Add vanilla and flour mixture. Put through 
cookie press onto ungreased cookie sheet. Bake at 375 degrees F 
about 10 minutes. Yield 50 cookies. 

Miss Julia Thomason 



REFRIGERATOR COOKIES 

1 cup soft butter 1 tsp. flavoring (vanilla, almond, 

1 cup sifted confectioner's sugar or wintergreen) 

Mix above ingredients together thoroughly then sift together and 
stir in 

2V2 cups sifted flour Va tsp. salt 

Mix thoroughly with hands. Press and mold into a long roll about 
2" in diameter. Wrap in waxed paper, and chill until stiff (several 
hours or overnight). With thin, sharp knife, cut in thin slices 1/8" 
to 1/16" thick. Place slices a little apart on ungreased baking sheet. 
Bake until lightly browned. Bake in moderate hot oven (400 degrees) 
for about 8 to 10 minutes. Makes about 6 dozen 2" cookies. Dough 
may be colored if desired. 

Mrs. Richard H. Reed 



ICE BOX COOKIES 

1 lb. brown sugar V2 teaspoon salt 

V2 lb. butter 1 cup chopped nuts 

4 eggs, well beaten 1 teaspoon vanilla 

2 tablespoons baking powder 5'/2 cups flour 

1 tablespoon soda 

Cream shortening and sugar; add eggs and mix well. Add flavoring. 
Sift flour, measure and sift with salt, baking powder, and soda. 
Add to first mixture. Add nuts,- mix thoroughly and form into rolls 

2 inches in diameter. Wrap in wax paper. Chill overnight. Slice thin 
and place on slightly oiled baking sheet. Bake in hot oven 425 de- 
grees about 12 minutes. Make 100 cookies. 

Mrs. Clifton Hastings 

-45- 



SAND DABS 

3/4 cup butter 2 teaspoons water 

4 tbs. confectioner's sugar 2 teaspoons vanilla 

2 cups flour 1 cup finely chopped nuts 

Cream butter and sugar, add rest of ingredients and mix well. Pinch 
off bits of the dough and roll about the size of a finger. Bake 40 to 
45 minutes in oven pre-heated to 325 degrees F. Remove from oven 
and roll in powdered sugar. 

Miss Ethel Thomason 



SNICKERDOODLES 

Mix 1 cup shortening (butter Va teaspoon salt 

preferably) with l!/2 cups white shape into balls about size of 

sugar and 2 eggs. Add to this small walnuts and roll in mixture 

2 3/4 cups sifted flour of 2 tbs. white sugar 2 tbs. 

2 teaspoons cream of tartar cinnamon 

1 teaspoon soda 

Place 2 inches apart on ungreased baking sheet and bake in mod- 
erate oven. 

Mrs. Henry Reed 



ICE CREAM WAFERS 

V2 cup butter 3/4 cup flour 

1 egg V2 teaspoon flavoring 

Vi teaspoon salt English walnuts 



Vi cup sugar 



Blend sugar and shortening, add egg that has been well beaten. 
Add flour, which has been sifted with salt and add flavoring and 
mix. Drop on greased baking sheet like small marbles, well apart. 
Put nut meat in center and bake in oven of 400 degrees for 10 to 15 
minutes. 

Miss Connie Stewart 

CHRISTMAS SPRITZ COOKIES 

1 cup shortening Vi teaspoon baking powder 

3/4 cup sugar Dash of salt 

1 egg 1 tsp. almond extract or other 

IVa cups sifted flour flavoring 

Cream shortening and add sugar gradually. Add egg unbeaten, mix. 
Sift dry ingredients and add gradually to shortening mixture. Add 
flavoring and mix. Fill cookie press and form cookies on ungreased 
cookie sheet. Bake in oven of 400 degrees for 10 to 12 minutes. 

Miss Connie Stewart 

-46- 



COCONUT TAFFY BARS 

1 cup shortening (half butter) 1 tsp. vanilla 

2 cups brown sugar 4 cups sifted flour 

2 eggs 1 Vi tsp. baking powder 

1 tsp. soda dissolved in Va cup 14 tsp. salt 

hot water 1 cup shredded coconut 

Mix together thoroughly shortening, sugar and eggs. Stir in soda 
and water and vanilla. Sift together dry ingredients and stir in. Mix 
in coconut. Chill dough. Drop by tablespoons on cookie sheet. Flatten 
with fork into bars 1 1/2" x 2 1/2". Bake in oven of 400 degrees 
for 8 to 10 minutes. 

Mrs. Ricks Sink 



TEA CAKES 

1 lb. brown sugar 1 tsp. soda dissolved in a little 

5 eggs sour milk 

Vi lb. butter flour 

beat the eggs separately From Mrs. Laura Reed's Cook 

Book 



PEANUT BUTTER COOKIES 

V2 cup vegetable shortening V2 tsp. vanilla 

Vi cup peanut butter 1 egg 

V2 cup sugar 114 cups sifted flour 

IV2 cup brown sugar, firmly V2 tsp. salt. 

packed 1 tsp. baking powder 

Cream shortening and peanut butter; add sugars. Add flavoring and 
egg and beat until light. Add sifted dry ingredients. Mix well. Shape 
into 3/4 inch balls and place on greased cookie sheets. Press flat 
with tines of fork. Bake in moderate oven of 375 degrees for 10 to 
12 minutes. 



GINGER SNAPS 

1 cup sugar 1 egg 

1 cup shortening 1 tablespoon soda 

1 cup molasses 1 tablespoon ginger 

Stiffen with flour, roll into small balls with the hands and bake. They 
will flatten with a crackled top. 

Mrs. H. W. Ingram 

-47- 



OLD FASHIONED TEA CAKES 



4 eggs 

3 cups brown sugar (firmly 

packed) 

Vi lb. butter (melted) 

1 cup buttermilk 

1 teaspoon nutmeg 



V2 teaspoon salt 

1 tsp. (heaping) baking powder 

2 tsps. (heaping) soda 

8 cups flour or enough to make 
a very soft dough 



Beat eggs, add sugar, nutmeg and cream together. Add butter and 
mix into first mixture; add buttermilk and mix. Mix soda, baking 
powder with 2 cups of flour and stir in mixture. Add the rest of flour 
or enough to make a very soft dough. Roll at least one-fourth inch 
thick. Cut with a large cutter and bake in a medium oven of about 
350 degrees or until light brown. 

Mrs. Emma Stewart 



OATMEAL JIM-JAMS 



1 teaspoon soda 
Vi cup sour milk 

2 cups grown oatmeal 



1 cup butter or shortening 

1 cup brown sugar 

2 cups flour 
V2 teaspoon salt 

Cream the butter with the sugar. Sift the flour, salt and soda and 
add with the oatmeal to the first mixture, alternately with the milk. 
If ground oatmeal is not available, rolled oats may be ground in 
a food chopper and measured after grinding. Toss on a floured 
board and roll thin. Cut in rounds. Put on greased baking sheet and 
bake in a moderate oven of 350 degrees 12 to 15 minutes. When 
cold, put together like sandwiches with the following filling. 

3/4 lb. chopped dates or seeded 3/4 cup sugar 
raisins V2 cup boiling water 

Cook ingredients together until thick. Cool before spreading. 

Miss Doris Vogler 



BROWNIES 



2 squares chocolate 
1/3 cup shortening 

1 cup sugar 

2 eggs 



3/4 cup flour 

V2 teaspoon baking powder 

Vi teaspoon salt 

V2 cup broken nuts 



Melt together over hot water, chocolate and shortening. Beat in the 
sugar and eggs. Add to this mixture the dry ingredients that have 
been sifted together. Mix in nuts. Spread in greased 8 inch square 
pan. Bake until top has dull crust or until slight imprint is left when 
top is touched lightly with finger. Cool slightly and cut nto squares. 

Mrs. Eugene Reed 

-48- 



OATMEAL COOKIES 



1 egg 

1 tablespoon water 

I/2 teaspoon vanilla 

1 V2 cups oatmeal, uncooked 

VA cups chocolate chips 



3/4 cup flour 

V2 teaspoon soda 

V2 teaspoon salt 

V2 cup fat 

Vi cup brown sugar 

V2 cup granulated sugar 

Sift flour, measure, add soda and salt and sift together. Cream fat; 
gradually add sugars and cream well. Beat in egg until fluffy; add 
water and vanilla. Add sifted dry ingredients, rolled oats and choco- 
late chips. Drop from a teaspoon onto a greased baking sheet and 
bake in a moderate oven of 375 degrees for about 12 minutes. 

Mrs. Glenn Thomason 



PECAN COOKIES 
(Ice Box) 



1 cup brown sugar 
1 cup granulated sugar 
IV2 cups shortening 
3 beaten eggs 
1 teaspoon salt 



2 teaspoons soda 

4 cups flour (3 usually plenty) 

1 teaspoon vanilla 

1 cup pecan nuts 



Cream shortening with sugar. Mix in beaten egg. Sift flour, salt, and 
soda and add vanilla and nuts. Divide into three sections and roll 
each section with hands; place in refrigerator to chill. Remove from 
refrigerator and slice. Place on greased pan and bake at 350 degrees. 

Mrs. Samuel J. Tesch 



CHOCOLATE NUT DROPS 



1 teaspoon baking powder 

Va teaspoon soda 

V2 cup milk 

Va teaspoon salt 

V2 cup nuts, chopped 



V2 cup shortening 
1 cup brown sugar 

1 egg 

2 squares chocolate, melted 
V2 teaspoon vanilla 
1 3/4 cups flour 

Cream shortening and brown sugar. Add egg and beat well. Add 
chocolate and vanilla. Sift together flour and dry ingredients. Add 
to first mixture, alternately with milk. Mix well and add nuts. Drop 
by teaspoons on greased baking sheet. Bake in oven of 400 degrees 
for 20 minutes. 

Mrs. Ricks Sink 



-49- 



CORN FLAKE MACAROONS 

2 egg whites 1 cup moist shredded cocoanut 

1 cup granulated sugar 2 cups corn flakes 
V2 teaspoon vanilla V2 cup chopped nuts 

Beat the egg whites until stiff with a hand or electric beater at high 
speed. Add the sugar gradually, while continuing to beat. Fold in 
the remaining ingredients with a spoon. Drop by teaspoonfuls onto 
greased or oiled cookie sheets. Bake in a moderately hot oven of 
400 degrees until delicately browned. Makes about 36 macaroons. 

Mrs. Jack Crews 

NUT BUTTER BALLS 

2 cups sifted flour 1 cup butter 

V4 cup sugar 2 teaspoons vanilla 

V2 teaspoon salt 2 cups finely chopped nuts 

Sift flour, sugar and salt together. Work in butter and vanilla, add 
nuts and mix well. Shape into one-half inch balls and place on 
greased cookie sheet. Bake in oven of 325 degrees for about 40 
minutes. Roll in powdered sugar while warm. 

Miss Connie Stewart 

BOSTON COOKIES 

1V2 cups brown sugar 1 lb. seedless raisins 

3/4 cup butter 1 V2 teaspoons soda 

3 eggs, well-beaten V2 teaspoon nutmeg 
Vb teaspoon salt Va teaspoon cloves 
2V2 cups sifted all-purpose flour 

Work together butter and sugar until creamy. Add beaten eggs and 
beat well. Sift the flour and salt together and add to first mixture. 
Add nutmeg and cloves. Add soda that has been dissolved in IV2 
tablespoons of hot water. Fold in raisins and mix together thoroughly. 
Drop by rounded teaspoonfuls onto greased or oiled cookie sheets. 
Bake in moderate oven for 10 to 12 minutes or until browned and 
firm. 

Mrs. Dallas F. Chappell 

NUT COOKIES 

1 egg white 1 teaspoon vanilla 

1 cup sifted brown sugar 2 cups chopped nuts 

Beat egg white and add brown sugar and vanilla. Mix and add nuts. 
Drop by small spoonfuls on waxed paper lined baking sheets and 
cook in oven of 300 degrees for 20 to 25 minutes. 

Miss Connie Stewart 

-50- 



CRISP TEA CAKES 

3 eggs, well beaten 2 teaspoons water 

2 cups brown sugar Vanilla to suit taste 

1 cup butter, melted 7 cups of flour, or enough to 

1 teaspoon soda dissolved in make a stiff dough 

Cream eggs and sugar. Add butter and beat thoroughly. Add flavor- 
ing and soda. Mix. Then add flour enough to make a very stiff 
dough. Roll about one-eighth inch thick and cut and bake in hot 
oven of 425 degrees. 

Mrs. Grover Hedgecock 

SUGAR COOKIES 

6 to 8 cups flour 1 cup sour cream 

3 cups sugar, 1 white and 2 1 cup butter or shortening 
brown 1 teaspoon soda (heaping) 

2 eggs 1 teaspoon baking powder 

Beat eggs, add sugar, stir in cream and add butter or shortening. 
Beat well. Sift baking powder and soda with 2 cups of flour. Add 
flour until mixture is no longer sticky and is the consistency to roll. 

Mrs. Curtis Motsinger 

MORAVIAN CHRISTMAS CAKES 

1 qt. Porto Rico molasses buttermilk 

1 lb. brown sugar 2 tablespoons cloves 

4 lbs. flour 2 tablespoons ginger 

6 ozs. pure lard 2 tablespoons cinnamon 

6 ozs. butter 2 tablespoons mace and more 

1 oz. soda dissolved in spices if desired 

4 tablespoons boiling water or 

Blend sugar and fat. Add molasses and soda. Sift flour and spices 
together and add to molasses mixture. Makes a stiff dough. Roll 
paper thin and bake in slow oven of 275 to 300 degrees or until 
golden brown. 

Mrs C. F. Sapp 

WHITE CHRISTMAS COOKIES 

Vi cup butter 3/4 teaspoon soda 

1 cup sugar, brown or white Flavoring of your choice 

2 eggs Flour sufficient to make a soft 
IV2 tablespoons sour milk dough 

Cream butter and sugar and add eggs and beat well. Dissolve soda 
in cream and add to butter mixture and add flavoring. Mix. Add 
flour enough to make a soft dough and chill dough thoroughly in 
refrigerator and then roll and bake in moderate oven. 

Mrs. Luther Hine 

-51- 



TOLL HOUSE COOKIES AND VARIATIONS 



Vi teaspoon salt 
Drop or so of hot water 
!/2 cup chopped nuts 
Package of Semi-Sweet Choco- 
late Chips 



V2 cup butter or shortening 

6 tablespoons brown sugar 

6 tablespoons white sugar 

1 egg, well beaten 

V2 teaspoon soda 

1 1/8 cups sifted flour 

Blend butter with sugars. Add one egg beaten whole. Add dry in- 
gredients which have been sifted together. Add a few drops of hot 
water. Mix together until well blended. Lastly add chopped nuts 
and contents of package of Chocolate chips. Flavor with V2 teaspoon 
vanilla and drop by half teaspoons on greased cookie sheet. Bake 
in oven of 375 degrees for 10 to 12 minutes. Yield: 50 cookies. 

TOLL HOUSE SQUARES 

Prepare Toll House cookies according to above recipe. Pour batter 
into a greased waxed paper lined square pan (8" x 8" x 2"). Bake 
at 350 degrees for 35 to 40 minutes. When cool, cut into squares 
<2" x 2"). Yield: 16 squares. 

TOLL HOUSE OATMEAL COOKIES 

Reduce flour in Toll House Cookie recipe to 3/4 cup. Add 1 cup rolled 
cats (uncooked) with chocolate chips. Bake as for Toll House Cookies. 

TOLL HOUSE MAPLE SYRUP COOKIES 

In place of water in Toll House Cookie recipe, add 3 tablespoons 
Maple syrup. Bake as for Toll House Cookies. 

Mrs. L. Doyle Chappell 



52 



Fruits and Vegetables 

SPICED PEACHES 

1 No. 21/2 can cling peach halves 2 3-inch sticks of cinnamon 
3/4 cup brown sugar, packed 1 tsp. whole cloves 
V2 cup vinegar 1 tsp. whole allspice 

Drain peaches. Add sugar, vinegar and spices to syrup and boil 5 
minutes. Add peaches, simmer 5 minutes. Allow fruit to stand in 
pickling syrup overnight. Serve chilled. 

Mrs. Clifton Sapp 



RED APPLES 

1 dozen apples V2 lb. cinnamon drops 

1 cup sugar 1 cup water 

Make syrup by boiling together sugar, water, and cinnamon drops. 
Peel and core apples; drop in syrup, turning regularly so that cinna- 
mon coloring will be even. Let cool. Serve as salad or dessert with 
whipped cream or as sweetmeat. 

Mrs. William Hine 



POTATO O'BRIEN 

8 raw potatoes 1 green pepper 

1 small can pimiento 2 cups milk 

1 onion salt and pepper to taste 

parsley 

Chop together the potatoes, onion, peppers, pimiento, and parsley. 
Add salt and pepper to taste. Butter a baking dish and put in this 
mixture. Bake in 350 degree oven for 2Vi hours. 

Mrs. J. H. Hiatt 



BAKED BEANS 

1 lb. dried baby lima beans 2 pork chops 

} A lb. bacon (cut in pieces) 2 tbs. syrup (well rounded) 

1 tbs. brown sugar (well 1 can tomatoes 

rounded) salt and pepper to taste 

Soak beans overnight. Pour off water and add fresh water to cover. 
Then add all ingredients and bake in oven (350 degrees) or cook 
slowly in deep well cooker. Stir often. 

Mrs. O. E. Stimpson 

-53- 



BAKED CORN PUDDING 



2 slices bacon 

Vi green pepper, chopped 

Vi onion, chopped 

2 tbs. flour 

1 tsp. salt 

14 tsp. paprika 



14 tsp. mustard 

1 cup milk 

2 cups whole-kernel corn 

(canned, fresh or frozen) 
1 beaten egg 
buttered bread crumbs 



Fry bacon until crisp in a skillet. Remove. Pour off in excess of 2 
tbs. Cook pepper and onion in fat until very lightly browned. Add 
flour, mixed with seasonings and blend. Add the milk gradually, 
stirring constantly and cook until thickened. Add corn, egg, and 
bacon which has been chopped. Pour into a greased baking dish and 
cover with buttered bread crumbs. Bake in a hot oven (400 degrees) 
20 minutes. 

Mrs. Odell Martin 



STUFFED SQUASH 

Parboil until tender 3 medium size squashes. Scoop out center in 
bowl; chop fine. Add to chopped squash, V2 cup bread crumbs, 1 
slightly beaten egg, a little salt and butter; mix lightly. Fill hollowed 
out centers of squash with stuffing and garnish with grated cheese. 
Place in baking pan and bake in moderate oven (350 degrees) 20 
minutes or until stuffing is browned. 

Mrs. Clifton Hastings 



SCALLOPED TOMATOES 



salt and pepper 
3 tbs. fat 



2 cups stewed, sliced, fresh or 

canned tomatoes 
2 cups dry bread, cubed 

Arrange tomatoes and bread in alternate layers in a greased baking 
dish; sprinkle each layer with salt and pepper. Top layer should be 
of bread. Pour melted fat over top (bacon fat is good). Bake uncov- 
ered in moderate oven (370 degrees) for about 20 minutes. Serves 
4 to 6. 

Mrs. Paul Mosteller 



CORN FRITTERS 



3 eggs (separated) 

1 2/3 cup cooked corn 

Vz tsp. salt 



1/8 tsp. pepper 
14 cup sifted flour 
6 tbs. fat or salad oil 



Beat egg yolks until light, then add the corn, seasonings and flour. 
Lastly fold in stiffly beaten egg whites. Drop by spoonfuls onto hot 
fat in a skillet. Cook on both sides until brown and done. ' 

Mrs. James S. Thore 



-54- 



Fruits and Vegetables 

SPICED PEACHES 

1 No. 2V2 can ciing peach halves 2 3-inch sticks of cinnamon 
3/4 cup brown sugar, packed 1 tsp. whole cloves 
V2 cup vinegar 1 tsp. whole allspice 

Drain peaches. Add sugar, vinegar and spices to syrup and boil 5 
minutes. Add peaches, simmer 5 minutes. Allow fruit to stand in 
pickling syrup overnight. Serve chilled. 

Mrs. Clifton Sapp 



RED APPLES 

1 dozen apples V2 lb. cinnamon drops 

1 cup sugar 1 cup water 

Make syrup by boiling together sugar, water, and cinnamon drops. 
Pee! and core apples; drop in syrup, turning regularly so that cinna- 
mon coloring will be even. Let cool. Serve as salad or dessert with 
whipped cream or as sweetmeat. 

Mrs. William Hine 



POTATO O'BRIEN 

8 raw potatoes 1 green pepper 

1 small can pimiento 2 cups milk 

1 onion salt and pepper to taste 

parsley 

Chop together the potatoes, onion, peppers, pimiento, and parsley. 
Add salt and pepper to taste. Butter a baking dish and put in this 
mixture. Bake in 350 degree oven for 2V2 hours. 

Mrs. J. H. Hiatt 



BAKED BEANS 

1 lb. dried baby lima beans 2 pork chops 

Va lb. bacon (cut in pieces) 2 tbs. syrup (well rounded) 

1 tbs. brown sugar (well 1 can tomatoes 

rounded) salt and pepper to taste 

Soak beans overnight. Pour off water and add fresh water to cover. 
Then add all ingredients and bake in oven (350 degrees) or cook 
slowly in deep well cooker. Stir often. 

Mrs. O. E. Stimpson 

-53- 



BAKED CORN PUDDING 



2 slices bacon 

V2 green pepper, chopped 

V2 onion, chopped 

2 tbs. flour 

1 tsp. salt 

Va tsp. paprika 



Va tsp. mustard 

1 cup milk 

2 cups whole-kernel corn 

(canned, fresh or frozen) 
1 beaten egg 
buttered bread crumbs 



Fry bacon until crisp in a skillet. Remove. Pour off in excess of 2 
tbs. Cook pepper and onion in fat until very lightly browned. Add 
flour, mixed with seasonings and blend. Add the milk gradually, 
stirring constantly and cook until thickened. Add corn, egg, and 
bacon which has been chopped. Pour into a greased baking dish and 
cover with buttered bread crumbs. Bake in a hot oven (400 degrees) 
20 minutes. 

Mrs. Odell Martin 



STUFFED SQUASH 

Parboil until tender 3 medium size squashes. Scoop out center in 
bowl; chop fine. Add to chopped squash, V2 cup bread crumbs, 1 
slightly beaten egg, a little salt and butter; mix lightly. Fill hollowed 
out centers of squash with stuffing and garnish with grated cheese. 
Place in baking pan and bake in moderate oven (350 degrees) 20 
minutes or until stuffing is browned. 

Mrs. Clifton Hastings 



SCALLOPED TOMATOES 



salt and pepper 
3 tbs. fat 



2 cups stewed, sliced, fresh or 

canned tomatoes 
2 cups dry bread, cubed 

Arrange tomatoes and bread in alternate layers in a greased baking 
dish; sprinkle each layer with salt and pepper. Top layer should be 
of bread. Pour melted fat over top (bacon fat is good). Bake uncov- 
ered in moderate oven (370 degrees) for about 20 minutes. Serves 
4 to 6. 

Mrs. Paul Mosteller 



CORN FRITTERS 



3 eggs (separated) 

1 2/3 cup cooked corn 

Vi tsp. salt 



1/8 tsp. pepper 
Va cup sifted flour 
6 tbs. fat or salad oil 



Beat egg yolks until light, then add the corn, seasonings and flour„ 
Lastly fold in stiffly beaten egg whites. Drop by spoonfuls onto hot 
fat in a skillet. Cook on both sides until brown and done. 

Mrs. James S. Thore 



-54- 



HONEYED SWEET POTATOES 



2 tbs. lemon juice 

V2 tsp. lemon rind 

1 tbs. maraschino cherries 



IV2 lbs. sweet potatoes 

1 tsp. salt 

3 tbs. margarine 

Vi cup honey 

Wash, peel and cut potatoes into crosswise slices V2 inch thick, 
sprinkle with salt and brown on both sides in hot butter. Cover and 
cook 8 to 10 minutes or until tender. Combine remaining ingredients 
and pour over potatoes, cover and simmer 5 minutes or longer. 
Garnish with cherries. Serves 4. 

Mrs. Ivey Hine 

CHEESED NEW POTATOES 



V/2 cup grated American cheddar 

cheese 
I4cup light cream or top milk 



2 lbs. medium new white 

potatoes 
3/4 tsp. salt 
Va tsp. black pepper 

Cook whole potatoes until tender. Peel and place in a shallow bak- 
ing dish. Sprinkle with salt and pepper and then the grated cheese. 
Pour the cream over all. Bake in moderate oven (325 degrees) for 
25-30 minutes or until thoroughly hot and lightly browned. 

Mrs. James Thore 



CAULIFLOWER SPECIAL 

1 medium size head cauliflower. Break into pieces and cook in salt 
water until tender. Pour following sauce over cooked cauliflower 
and serve. 



V/2 tsp. butter 

2 tsp. flour 

V* tsp. salt and dash of pepper 



1 cup milk 

2 tbs. tomato catsup 
1 tsp horshraddish 



Melt butter and blend flour, salt and pepper. Add milk and cook 
until it thickens. Add catsup and horseraddish and stir until blended. 

Mrs. David H. Conrad 



CREOLE CABBAGE 

1 small onion, minced 2 tbs. fat 

1 small pepper, cut in strips 1 lb. shredded cabbage 

1 cup canned tomatoes or juice 1 tsp. salt, dash of pepper 

Cook the onion and green pepper in a saucepan with fat until onions 
are yellow. Add cabbage, salt, pepper and tomatoes. Simmer until 
the cabbage is just tender. About 15 minutes. Season if necessary. 
Serves 3 to 4. 

Mrs. Paul Mosteller 

-55- 



COOKED SLAW 
(Grannie Martin's favorite recipe) 

2 lb. cabbage 3 tbs. sugar 

1 handfull salt 1 cup hot water 

V2 cup lard 1/3 cup vinegar 

3 level tbs. flour 

Shread and bruise cabbage with the salt. Squeeze out the juice. Melt 
the lard in cooker over fire. Add flour to lard and let all dissolve 
and cook up. Leave over fire and add water, stir; add cabbage. Mix 
good. Add sugar and vinegar. Let cook for 5 minutes. Add onion, if 
desired. 

Mrs. Erastus Martin 



HOT CABBAGE SLAW 

4 to 5 cups cabbage, coursely 2 tbs. flour ] 

chopped 1 tsp. sugar 

about IV2 cups boiling water 3 tbs. meat drippings, butter or 
1/3 cup vinegar margarine 

Cook cabbage in boiling salted water for five to eight minutes. 
Make a smooth paste from the vinegar and flour and add some of 
the liquid from the cabbage. Pour back over cabbage with sugar 
and meat drippings. Heat and serve. 

Mrs. Paul Kimball 



1 1 



56- 



Meats and Meat Substitutes 



BAKED HAM (Tenderized) 

Allow about V2 lb. ham per person. The shank end of ham is best buy. 
Remove skin of ham, score the fat surface in squares or diamonds. 
Stick whole cloves in each square or diamond. 

Combine V2 cup brown sugar and enough Seven-Up to make a thick 
paste. Spread this mixture over scored side of ham. Place ham in 
large pan. Pour remaining Seven-Up in bottom of pan but not on 
ham. Cover with a lid or aluminum foil. Bake in moderate oven 
325 degrees allowing 15 minutes per lb. If ham is very cold allow 
5 minutes more per lb. in baking. Baste ham two or three times while 
baking. About Vi hour before baking is finished, remove cover and 
let ham brown. Remove from oven. Let ham get completely cold be- 
fore slicing. 

Mrs. Raleigh Ingram 



ONE MEAT DISH 

4 pes. steak 4 medium size onions 

4 medium size potatoes 4 medium size carrots 

Brown steak in half fat and half butter. Season well. Add uncooked 
potatoes, onions, and carrots. Cover with water, dot well with butter, 
and add more seasoning. Cook until vegetables are done. Should 
be cooked in large cast-iron pan with lid. 

Mrs. Eugene A. Reed 



MEAT LOAF WITH TOMATO SAUCE 

IV2 lbs. ground beef Va tsp. pepper 

1 cup fresh bread crumbs V2 can tomato sauce 

1 medium-sized onion, chopped 1 egg beaten 
1 V2 tsp. salt. 

Mix ingredients lightly and form a loaf. Place in a shallow pan in 
moderate oven (350 degrees). While it is starting to bake, combine 
the following to make a tart sweet sauce. 

V2 can tomato sauce 2 tbs. brown sugar or molasses 

2 tbs. vinegar 2 tbs. prepared mustard 
1 cup water 

Pour over meat loaf in oven; continue baking IV2 hours, basting oc- 
casionally. Serves 6. 

Mrs. C. H. Hauk 

-57- 



BARBECUE SAUCE 



4 tbs. chopped onion 
3/4 cup water 
3 tbs. vinegar 
1 tbs.. salt 



1 tsp. paprika 

1 tsp. chili powder 

1 can condensed tomato soup 

2 tbs. Worcestershire sauce 



Combine all the ingredients. Heat and use as a sauce for basting 
meats while cooking or serve on cooked meats. For a very hot sauce, 
add Vi teaspoon pepper, Va teaspoon cinnamon and pinch of cloves. 
10 servings. 

Mrs. Paul Mosteller 



MEAT LOAF NO. 1 



1 cup bread crumbs 

2 slices bacon, chopped finely or 
2 tsp. butter 



3 cups ground meat 

1 or 2 eggs 

1 tsp. chopped parsley 

1 slice onion finely minced 

Mix thoroughly; press into a greased bread pan. Bake in moderate 
oven 350 degrees for 30 to 40 minutes. Serve meat loaf with 1 cup 
white sauce containing chopped parsley or chopped hard boiled 
egg. Serve meat loaf with or without tomato sauce. 

Miss Carolyn Sue Hiatt 



MEAT LOAF NO. 2 



2V2 lbs. ground beef 
Vi lb. smoked ham, ground 
Vi cup chopped onions 
2 tbs. prepared mustard 
1 cup cracker crumbs 



1 tbs. salt 

Vi tsp. baking powder 

2 eggs, well beaten 
114 cups milk 



Place all ingredients in mixing bowl, blend thoroughly. Shape into 
loaf. Bake over low heat 1 hour 10 minutes. 

Mrs. Paul Kimball 



MEAT LOAF NO. 3 



2 cups bread crumbs 

V2 cup milk 

1/3 cup tomato catsup 

1 tsp. Worcestershire sauce 



2 lb. beef, ground 

1 lb. fresh pork, ground 

1 teaspoon salt 
dash of pepper 

2 eggs, slightly beaten 

Combine beef and pork. Add salt, pepper, eggs. Moisten bread 
crumbs in milk and add to mixture. Add catsup and Worcestershire 
sauce. Shape in loaf. Place in moderate oven and bake IV2 hours. 

Mrs. Luther Festerman 



-58- 



SAVORY MEAT LOAF 

2 thin 2" slices salt pork, diced 2 lbs. round beef, ground 

V2 cup tapioca V2 small onion, finely chopped 

2 cups canned tomatoes 2V2 teaspoons salt 

Fry out salt pork until golden brown. Add pork and drippings to 
other ingredients and mix. Bake in loaf pan in hot oven (450 de- 
grees) for 15 minutes; decrease heat to 350 degrees. Bake 30 min- 
utes longer, or until done. Serve hot or cold. Garnish with parsley. 
Serves 10. 

Mrs. H. S. Vogler 



SALMON LOAF NO. 1 

2 cups flaked salmon 2 tsp. grated onion 

3 tbs. salmon liquid 1/3 cup condensed milk 
1 V2 cups bread crumbs V2 tsp. salt 

1 unbeaten egg 1/8 tsp. pepper. 

Grease one quart loaf pan. Dust with flour. Mix the ingredients in 
order given. Mix well and pack into loaf pan. Bake in moderately 
slow oven, 350 degrees, 35 minutes or until firm. When done, 
loosen from sides of pan with knife and let set in pan 5 minutes. 

Mrs. Odell Martin 

SALMON LOAF NO. 2 

1 lb. can salmon 2 tsp. lemon juice 

3/4 cup milk 1 tsp. salt 

1 V2 cups soft bread crumbs dash pepper 

4 tsp. India Relish 2 eggs, slightly beaten 

Open salmon and lift bones from the mixture. Flake. Add milk to 
slightly beaten eggs and mix well. Add to remaining ingredients. 
Pack into a greased small loaf pan. Bake in a moderate oven, 375 
degrees, for 25 to 30 minutes, or until firm and browned. 

Mrs. Clifton Jones 

TUNA CURRY 

1 can Tuna Fish 1 green pepper (cut in small 

1 large can tomatoes pieces) 

1 cup cooked rice Va tsp. pepper 

1 onion (diced) 1 tsp. curry powder 

1 tsp. salt 

Brown onion and green pepper in one tbs. shortening. Add toma- 
toes, tuna fish and rice. Season with salt, pepper and curry powder. 
Cook over low heat until kind of thick, about Vz hour. Stir occasional- 

ly. 

Mrs. David H. Conrad 
-59- 



SPANISH HAMBURGER 
(Recipe fills 100 big buns.) 

8 lbs. hamburger (lean) 2 small onions (chopped fine) 

I qt. tomato juice 1 tbs. celery salt 

I I qt. sweet milk 1 tbs. black pepper 
6 eggs (beaten in sweet milk) 3 tbs. salt or more 
216 cups cracker crumbs 

Put meat in pan 2" deep. Meat should be about Vz" thick in pan. 
Bake two hours or a little longer. If it gets too dry, add a little milk. 

Mrs. Frank Pfaff 

ONE-DISH MEAL 

1 lb. ground steak (any kind 1 teaspoon salt 

of ground meat) dash of pepper, black 

1 cup sliced onions 1 green pepper, sliced (optional) 

1 can Pork and Beans 2 tablespoons bacon grease 
1 can tomato soup 

Brown meat in bacon grease. Put one layer of meat in greased cas- 
serole; one can of Pork and Beans,- a layer of onions, layer of green 
pepper; and layer of meat. Last add can of tomato soup. Bake in 350 
degree oven for one hour. 

Mrs. David H. Conrad 



GOULASH 

IV2 lb. ground round steak V2 pod green pepper 

1 small can tomatoes 1 large onion 

1 small pkg. macaroni 

Brown pepper and onion in half fat and half butter. Add steak, 
season and brown. Add tomatoes and cooked macaroni. Cook com- 
bination about five minutes. Serve hot. 

Mrs. Eugene A. Reed 



HAMBURGER 

1 lb. Hamburger 1 onion 

4 slices bread 1 raw Irish potato 

1 egg Salt and pepper 

Mix hamburger with egg. Toast bread; then break up in small pieces 
in bowl. Pour enough milk over bread to soak up good. Then add 
onion and grated raw Irish potato, salt and pepper. Mix well. Then 
make out patties and fry in deep fat. 

Mrs. Paul Kimball 

-60- 



BARBECUED SPARERIBS 

2 to 3 lbs. ribs, pork Va tsp. poultry seasoning 

IV2 tsp .salt 1 small onion 

Va tsp. pepper 1 8-oz. can tomato sauce 

Va tsp. paprika 1 cup water 

Va tsp. chili powder 1 tsp. sugar 

Trim excess fat from ribs; place in large shallow baking dish so that 
ribs are in a single layer if possible, for easier handling; mix and 
measure seasonings and spices together. Sprinkle generously over 
both sides of ribs; slice onion on top and pour tomato sauce over 
all and water and sprinkle sugar over sauce. Bake in a moderate 
oven (350 degrees) for about 3 hours until very tender. Baste often 
and turn ribs, if necessary. Add more water if needed but sauce 
should be thick enough to cling to meat when done. 4 to 6 servings. 

Mrs. Ivey Hine 



HAMBURGER SAUCE 

1 lb. hamburger meat Salt and pepper to taste 

1 bottle tomato catsup Water to cover 

% 'stick butter 

Put hamburger meat in cold water and stir well. Boil slowly for 
about 45 minutes. 

Mrs. Russell Hine 



CHILI CON CARNE 

3/4 lb. Hamburger 1 small onion 

1 can kidney beans V2 bottle catsup 

Fry diced onion brown, add hamburger, cook until brown. Then add 
kidney beans and catsup and cook slowly for at least 20 minutes. 

Mrs. O. E. Simpson 



CHILI 

T lb. ground meat 3 tbs. Worchester Sauce 

1 qt. tomato juice Juice of 1 lemon 

1 tsp .salt 3 or 4 slices of rind for flavor 

1 bottle catsup 3 little red pepper, if desired 

2 tbs. Chili powder 

Brown meat in pan. Add to tomato juice and let cook until wel 
done. Add other ingredients and let simmer for 15 to 20 minutes. 

Mrs. Grady Dixon 

-61- 



PORK-HAM LUNCHEON MEAT WITH RAISIN SAUCE 

1 12-oz. can pork-ham luncheon 1 tbs. butter 

meat, sliced Va cup orange juice 

2 tbs. cornstarch Juice and grated peel of Vi 
Va cup brown sugar lemon 

1 cup water Dash of salt ' 

Vi cup seedless raisins 

Raisin sauce: Blend cornstarch and brown sugar; gradually add wat- 
er. Cook over low heat until smooth and thick, stirring constantly. 
Add raisins; cook slowly 15 minutes. Add butter, orange juice, lemon 
juice and peel, and salt; serve over luncheon meat which has been 
browned in broiler or skillet. 

Mrs. Jack Crews 



SPANISH RICE SAUCE 

1 lb. ground beef flour for meat 

2 or 3 onions Salt 

1 small can tomatoes 2 tbs. fat 

1 pod sweet pepper 1 cup water 

Add lard to frying pan. Sprinkle flour and salt over meat. Add meat 
and chopped onions to hot grease and brown. Add 1 cup water. Add 
tomato and sweet pepper. Cover and cook slowly. 

RICE 

Vh cups rice 2 tsp. salt 

2 qts. water 

Boil water, add salt. Sprinkle rice which has been washed in cold 
water, into boiling water. Boil rapidly 20 minutes. Drain off water. 
Rinse starch off rice with water. Drain. 

Mrs. Archie Hine 



CHICKEN PIE NO. 1 

(My Own Recipe) 

3 cups flour 3/4 tsp. soda 

1 scant cup Crisco or lard Vi cup buttermilk (or little more) 

1 tsp. salt Makes crust for 1 large pie 

Filling: 

2 cups chicken taken off bone dash of black pepper 
1-3/4 cups broth a little butter 

1 tbs. flour 

Bake about 50 minutes in 350 degree oven. Makes one large pie in 
10" dish, 2 1 /4" deep. 

Mrs. Fred Reed 

-62- 



OVEN BARBECUED CHICKEN 

Select nice plump young friers, weighing from 2V2 to 3 lbs. each. 
Dress. Cut in halves lengthwise, or quarters. Salt and pepper them. 
Arrange them in single layers, skin side up in roasting pan. Pour in 
enough hot water to cover bottom of pan. Slice 1 medium size onion 
per chicken over them, placing a slice under the wings and legs. 
Place fryers in oven, uncovered, which has been heated to 350 de- 
grees. Bake for V2 hour. Remove from oven. Turn each piece care- 
fully over. Place in oven for another Vi hour at 350 degrees. Sauce 
for chicken can be made the day before or while the fryers are 
baking. 

IV2 cups canned tomato juice in a sauce pan. 

Stir in — Add — 

Va tsp. cayenne pepper 3/4 cup apple vinegar 

2 tsp. salt 3 peeled cloves of garlic cut in 
Va tsp. black pepper pieces 

Va tsp. powdered mustard 3 tbs. butter 

AVi tsp. Worchester sauce 1 tsp. sugar 

1 bay leaf 

Simmer the sauce for 10 minutes. Stir to mix ingredients. When the 
fryers have baked a full hour, Vi hour on each side, remove from 
oven. Pour off all but 3/4 cup of liquid in bottom of pan. Turn 
fryers, skin side up and pour hot sauce over all of it. Place the 
fryers back in the 350 degree oven. Bake 1 hour longer, or until it 
forks done. During this time, baste frequently with sauce from bot- 
tom of pan. 

Miss Penn Stewart 



CHICKEN PIE NO. 2 

Pie Crust: 3/4 cup shortening 

2Va cups flour 1 tsp. salt 

Va cup cold water Va tsp. baking powder 

Divide dough in halves for top and bottom crusts. 

2 cups cooked chicken cut in Vi tsp. flour 

1" pieces dash of pepper 

1 Vi cups rich broth 1 tablespoon butter 

tine one 9-inch pie dish with unbaked pastry. Place in this the chic- 
ken and broth; sprinkle with flour, pepper and dot with butter. 
Cover with other half of dough and seal edges thoroughly. Take one 
tablespoon of soft (not melted) butter and two tablespoons flour and 
mix until it can be sprinkled over the top crust like crumbs of bread. 
Bake until a golden brown in hot oven. 

Mrs. Henry Reed 

-63- 



CHICKEN LOAF 

1 grown chicken cut up like 6 eggs (boiled and chipped) 

chicken salad 4 eggs (beaten) 

Vi lb. crackers rolled fine Salt and pepper 
1 qt. chicken broth 

Bake in oven in long pan 1 V/i"yJA /2. Cut in squares and serve hot. 

Mrs. Frank Pfaff 



CHICKEN CHOW MEIN 
(My Own Recipe) 

1 cup cooked chicken (boned) 2 tbs. cornstarch 

2 cups chicken broth 3 tbs. soy sauce 

2 cups thinly sliced celery Salt and pepper to taste 

IV2 cup sliced onions 

Add the celery and onions to the chicken and broth, and salt and 
pepper. Cook covered until the vegetables are tender. Mix corn- 
starch with soy sauce, and add to the hot mixture stirring constantly. 
Let simmer until slightly thickened. To serve, arrange canned fried 
noodles on plates. Over this, put a generous serving of the Chow 
Mein, and top with V2 cup of cooked rice. Serve with soy sauce. 

Mrs. Jack Crews 



CHICKEN A LA KING 

1 can Cream of Mushroom soup V2 cup pimiento (cut in strips 
V2 cup top milk Vs" wide by 1" long) 

1 cup diced cooked chicken 1 egg yolk 

Empty can cream mushroom soup into a sauce pan and stir well. 
Add V2 cup cold top milk gradually, stirring constantly. Heat to the 
bailing point and add the diced chicken and pimento. Then add the 
beaten egg yolk which has been diluted with some of the hot sauce. 
Heat but do not boil and serve on toast or patty shells. 

Mrs. Grady Dixon 

WHOLE CRANBERRY SAUCE 

1 cup light syrup 1 lb. cranberries 

V2 cup sugar Juice and grate rind of 1 orange 

1 cup water 

Boil syrup, sugar and water together 5 minutes. Add cranberries, 
orange rind and juice and boil gently without stirring until skins pop 
oj^en, about 5 minutes. Remove from heat and allow sauce to remain 
in saucepan until cold. Do not stir while warm. 

Mrs. Thomas Kimball 

-64- 



SPAGHETTI 

1 lb. Hamburger V2 lb. cheese (sharp) 

1 chopped pepper 2 cans tomato soup 

1 chopped onion 1 pkg. of spaghetti 

Cook spaghetti and drain. Add other ingredients to spaghetti and 
cook slowly, stirring often. 

Mrs. O. E. Stimpson 



SPAGHETTI WITH MEAT SAUCE 

1 lb. ground beef Worchestershire sauce or catsup 

1 green pepper 1 box thin spaghetti 

1 onion Vi cup grated cheddar cheese (or 
1 quart tomatoes other rich-flavored Ameri- 

Salt and pepper can cheese) 

Brown ground beef in a little fat in heavy frying pan. Add chop- 
ped pepper and onion. Add tomatoes and simmer at least an hour. 
Season to taste. Cook spaghetti according to instructions on pack- 
age. Place on platter; sprinkle with grated cheese, and cover with 
meat sauce. Serve very hot. 

Mrs. Raymond Ebert 



ESCALLOPED EGGS 

3 hard-cooked eggs 3/4 cup cooked materials; 

2 cups white sauce ground ham, flaked fish, 

V2 cup bread crumbs crabmeat, or chopped 

1 tablespoon butter chicken 

Arrange alternate layers of sliced eggs and other cooked material 
in a buttered baking dish. Pour white sauce over mixture, cover 
with bread crumbs, dot with butter and brown in a moderate oven. 

Mrs. Bobby Snipes 

FRANKFURTERS BAKED WITH POTATO SALAD 

3/4 lb. frankfurters 4 tbs. butter or margarine 

1 egg V2 cup chopped celery 

4 cups mashed potatoes X A cup chopped onions 

1 tbs. prepared mustard Salt and pepper to taste 

2 tbs. vinegar 

Beat egg and add to potatoes. Add remaining ingredients and mix 
thoroughly. Place in casserole and bake in 350 degree oven 30 min- 
utes. Top with frankfurters and bake for 10 minutes longer to heat 
franks. 

Mrs. Lagette Woosley 

-65- 



BAKED SQUASH 

(A Meat Substitute with a Vegetable Dinner) 

2 cups steamed squash 1/3 cup grated cheese 

1 hard boiled egg Cream 

1 tsp. minced onion Butter 

V2 cup cracker crumbs Salt and pepper 

Combine squash with chopped egg, onion, cracker crumbs, and 
cheese. Add a little cream and seasoning. Place in greased casserole 
and dot with butter. The amount of cream and cracker crumbs will 
vary because of "watery" condition of squash. Onion and cheese pro- 
portions may be increased or lessened to suit the family's taste. Bake 
in moderate oven until it begins to brown. 

Mrs. Raymond Ebert 

HAMBURGER STEAK WITH MUSHROOM SOUP 

1 lb. Hamburger Steak 1 Egg 

1 can Mushroom soup Salt and Pepper 

1 Onion — chopped (optional) 

Mix Hamburger steak, onion, egg, salt and pepper. Make into pat- 
ties and brown in hot fat. Put browned patties in casserole and add 
mushroom soup and Va can of water. Bake in oven 375 degrees 
about 40 minutes. 

Miss Ethel Thomason 

AMERICAN CHOP SUEY 

1 lb. ground beef 1 can tomato soup or 1 can 

2 cups cooked spaghetti cooked tomatoes 
1 large onion cut fine Salt and pepper 

Cook onion slowly in frying pan until tender. Add ground beef a 
little at a time, mashing with a fork until crumbly and browning 
thoroughly. Add tomatoes or tomato soup and spaghetti and mix 
well. Serve hot. 

Mrs. Clifton Sapp 

CHEESE SOUFFLE 

3 eggs V2 tsp. salt 
1 cup milk 1 tbs. fat 

1 cup grated cheese pepper 

1 cup bread crumbs 

Scald milk and pour it over the bread crumbs. Add the fat, cheese 
salt. Beat yolks and whites separately. First, add beaten yolks to 
the cheese mixture and then fold in the egg whites. Put in baking 
dish and bake until firm. 350 degrees. 

Mrs. William Hine 

-66- 



Pastries and Desserts 

BLUEBERRY PIE 

Drain juice from pint can of blueberries. Put juice in saucepan, add 
2 tablespoons butter, 2 tablespoons flour and V2 cup sugar. (Dis- 
solve flour well). Cook these ingredients until they reach a rather 
thick consistency! Remove the pan from stove and add the berries 
to this thickened juice. Pour this mixture into a baked pastry shell. 
Make meringue using 3 egg whites, beaten stiffly with 3 tablespoons 
sugar. Cover pie with meringue and brown in over of 350 degrees. 

Mrs. Clifton Sapp 



WHOLE WHEAT PASTRY 

IV2 cups sifted whole wheat flour V2 cup shortening 
V2 teaspoon salt Ice water 

Sift flour and salt. Cut in shortening. Add enough ice water to hold 
together. Chill thoroughly. Roll to size desired. 

Mrs. Clifton Jones 



BUTTERMILK AND SODA PIE CRUST 

(For 2 Pie Crusts) 

IV2 cups flour 2 or 3 tablespoons buttermilk 

1 teaspoon salt 2 tablespoons (scant) lard 

Soda (good size pinch) 

Mrs. Roy C. Pulliam 

HOT WATER PASTRY 

IV2 cups flour 7 tablespoons shortening 

V2 teaspoon salt Va teaspoon baking powder 

Va cup boiling water 

Sift flour, salt and baking powder together. Pour boiling water 
over shortening in mixing bowl and beat until smooth. Sift in dry 
ingredients. Beat until mixture forms a smooth ball. Chill thoroughly. 
Roll one-eighth inch thick and shape in pie pan. 

Mrs. Clifton Hastings 

CHERRY PIE 

1 can sour cherries 1 tablespoon flour 

1 cup sugar 1 teaspoon butter 

Put cherries, sugar, flour and butter into a pan. Let this heat enough 
to thicken flour. Pour into pie crust. Cover the top crust with sugar. 

Mrs. B. L. Stewart 

-67- 



GRAHAM CRACKER PIE CRUST 

16 graham crackers, rolled fine Va cup butter, softened 
Va cup white sugar 

Mix above ingredients in bowl and put in glass pie plate. Use spoon 
and spread. Then add filling and put meringue on top. Return to 
oven and brown. 

Mrs. Walter W. Hine 



FLAKY PIE CRUST 

2Va cups sifted all-purpose flour 3/4 cup shortening 

3/4 teaspoon salt 6 to 7 tablespoons ice water 

Sift flour and salt together. Blend shortening with dry ingredients. 
Sprinkle water, a few drops at a time, over mixture, working it in 
lightly until all particles are moistened and in small lumps. Divide 
in half; form two balls. Wrap in waxed paper and chill for one 
hour. Bake as directed in individual recipe for pie. Makes enough 
for two crusts. 

Mrs. Richard H. Reed 



APPLE CHEESE PIE 

1 cup sugar 1 quart peeled, sliced apples 
3/4 cup water Baked 9-inch pie shell 
Juice of 1 lemon 1 cup grated cheese 

Combine sugar, water and lemon juice in saucepan and bring to 
boil. Then add sliced apples and simmer, covered, until apples are 
soft, stirring carefully and occasionally. Arrange apples in the baked 
pastry shell and sprinkle the grated cheese over the top. Place under 
boiler to toast cheese topping, if desired, or serve without toasting. 
Serve pie warm or cold as preferred. Serves 6. 

Miss Dartha Ingram 

BANANA CREAM PIE 

3/4 cup sugar Va teaspoon vanilla 

1/3 cup flour 2 tablespoons butter 

Va teaspoon salt 1 cup shredded coconut 

2 cups scalded milk 2 bananas 

Combine butter and sugar, salt, eggs and flour. Add milk slowly, 
stirring constantly. Cook over hot water until thick and smooth. Cool. 
Add flavoring. Put a layer of bananas on baked pie shell, sprinkle 
with shredded coconut, cover with half of filling; another layer of 
bananas and coconut and remainder of filling. Serve with whipped 
cream. 

Mrs. Clarence Boyan 

-68- 



BUTTERSCOTCH PIE NO. 1 

3 egg yolks Va teaspoon salt 

1 cup brown sugar 3 tablespoons butter 
3V2 tablespoons cornstarch 1 teaspoon vanilla 

2 cups milk 

Beat egg yolks with sugar,- mix cornstarch with a little water to 
make a smooth paste; add the first mixture, then add milk and salt. 
Cook in double boiler until thick, stirring constantly. Remove from 
fire and add butter and vanilla. Cool; pour into baked pie crust. Top 
with meringue or whipped cream. If topped with meringue, bake in 
325 degree oven for 10-15 minutes or until brown. Makes one 9- 
inch pie. 

Mrs. William Weavil 



BUTTERSCOTCH PIE NO. 2 

2 cups brown sugar 1 teaspoon flour 

4 egg yolks 1 teaspoon vanilla 

1 cup sweet milk 2 tablespoons butter 

Mix and pour into unbaked pie shell and bake in moderately hot 
oven. 

Mrs. Norman Willard 



BUTTERSCOTCH PIE NO. 3 

1 cup brown sugar 1 cup milk 

2 tablespoons flour 2 tablespoons butter 
Va teaspoon salt 2 egg yolks 

Cook in heavy saucepan until thick. Add 1 tablespoon vanilla and 
mix. Also 1 cup of shredded coconut may be added if desired. Use 
egg whites for meringue. 

Mrs. Walter W. Hines 



RAISIN SPICE FILLING 
(for pies or tarts) 

IV2 cups seedless raisins Vi teaspoon salt 

1 cup grated apples Va teaspoon nutmeg 

3 tablespoons shortening Va teaspoon cinnamon 

2 tablespoons grated lemon rind Dash of cloves 

4 tablespoons honey Vi cup chopped walnuts 
V2 cup cider 

Mix ingredients in a saucepan and cook until thick, about 20 minutes. 
Yields about one and three-fourths cups filling. 

Mrs. E.N. Hine, Jr. 

-69- 



RHUBARB PIE 

1 egg, well beaten V2 cup cracker crumbs 

1 cup sugar Vi cup raisins (optional) 

1 cup finely sliced rhubarb 2 tablespoons butter 

Combine sugar and eggs. Add rhubarb, crumbs, few grains salt, 
raisins and butter and mix thoroughly. Pour into pastry lined pie 
plate. Cover with top crust. Bake at 245 degrees for about 45 min- 
utes. 

Mrs. Fred Brincefield 



MINCEMEAT PIE 
(Makes 10 pies) 



Sugar to taste— approx. 2 lbs. 
1 teaspoon salt 
Vi gal cider 

Cinnamon, cloves and nutmeg to 
taste 



3 lbs neck of beef 

1 lb. currants 

1 lb. raisins 

Small piece of citron 

1 lb. suet 

1 qt. chopped apples 

Chop beef, raisins, citron, apples and suet. Combine all ingredients 
and mix well. This keeps well and is better than commercial mince- 
meat since it has meat in it. 

Mrs. John McCuiston 



FRUIT COBBLER 



1 egg, beaten 

1 tablespoon butter, melted 
Fresh or canned fruit, 
sweetened 



1 cup flour 

1/3 cup sugar 

!4 teaspoon salt 

1 teaspoon baking powder 

Va cup milk 

Heat fruit to boiling and sweeten to taste. Sift flour, baking powder, 
sugar, and salt into mixing bowl. Add milk, beaten egg and melted 
butter. Mix lightly. Arrange fruit in bottom of baking dish. Spread 
batter over hot fruit. Bake in a hot oven of 400 degrees until brown. 
Serve with fruit sauce or cream. 

Mrs. Luther Hine 

EGG CUSTARD 



3/4 cup sugar 

1 tablespoon butter 



3 eggs 

2 scant cups milk, sweet 

V2 tsp. lemon or vanilla flavoring 

Beat eggs well, and pour in milk and flavoring. Add 1 tablespoon 
melted butter, mixing with eggs. Beat thoroughly and pour in un- 
baked pie crust. Bake in slow oven. 

Mrs. Georgia Stewart 



-70- 



CHOCOLATE PIE NO. 1 (Original) 

1 cup sugar 3 tablespoon cocoa 

1 cup condensed milk 3 tablespoons butter 

1 cup sweet milk 1 teaspoon vanilla 

3 egg yolks 1/8 teaspoon salt 
3 tbs. cornstarch (heaping) 

Blend sugar, cornstarch, cocoa and salt. Beat egg yolks in milk 
thoroughly, add to first mixture. Pour into double boiler and stir 
constantly. Add butter and vanilla when mixture begins to thicken. 
When thick remove from heat and pour into a baked pie shell. Cover 
with meringue. 

Mrs, Ralph Woosley 



CHOCOLATE PIE NO. 2 

2 tablespoons flour 1 square chocolate (chipped) 

2 tablespoons cornstarch 2 cups milk 

V2 teaspoon salt 2 eggs, separated 

Vi cup sugar 1 teaspoon vanilla 

Blend dry ingredients. Add chipped chocolate and milk. Place over 
direct heat, stirring constantly. Mixture will look curdled until choco- 
late melts. After mixture thickens, add small amount of hot mixture 
to egg yolks, then add yolks to mixture, stirring vigorously until 
blended. Continue cooking for 2 minutes. Lastly add vanilla. Pour 
into baked pie shell. Top with meringue. 

Mrs. Pete Smith 



COCONUT BUTTERSCOTCH PIE 

3/4 cup flour 3 egg yolks, slightly beaten 

IV2 cups brown sugar 4 tablespoons butter 

Va teaspoon salt IV2 teaspoons vanilla 

3 cups milk, scalded 1 cup coconut 

Combine flour, sugar and salt. Add milk gradually, place in double 
boiler, and cook until thickened, stirring constantly. Pour Small 
amount of mixture over egg yolks, return to double boiler and cook 
3 to 4 minutes longer. Remove from fire; add butter, vanilla and 
coconut. Cool and pour into baked pie shell. Top with meringue 
made of 6 tablespoons sugar, 3 egg whites, stiffly beaten and 
sprinkle with V2 cup coconut. Bake in moderate oven 1 2 to 15 min- 
utes until delicately brown. 

Mrs. L Doyle Chappell 

-71- 



CHOCOLATE CREAM PIE 



3 squares chocolate, finely cut 
21/2 cups cold milk 

4 egg yolks, beaten 
4 tablespoons flour 



2 tablespoons butter 

1 cup sugar 

2 teaspoons vanilla 
V2 teaspoon salt 



Add chocolate to milk and heat in double boiler. When chocolate is 
melted, beat until well blended. Combine flour, sugar and salt. Add 
to egg yolks. Pour small amount of chocolate mixture over egg 
mixture, stirring vigorously. Return to double boiler and cook until 
thick, stirring constantly. Add butter and vanilla, cool and pour 
into pie shell. 

Mrs. Carl Ingram 

COCONUT CREAM PIE 



IV2 cups scalded milk 

3 egg yolks 

1 teaspoon vanilla 

1 cup shredded coconut 



9-inch pie pan 
V2 cup sugar 
5 tablespoons flour 
1/8 teaspoon salt 
14 cup cold milk 

Blend sugar, flour and salt with cold milk. Add scalded milk while 
stirring and stir constantly. Cook on low heat until thick. Add beat- 
en egg yolks, then cook 2 minutes longer. Remove from heat, add 
vanilla and coconut. Cool and pour into baked pie shell and cover 
with meringue. 

Mrs. Ralph Woosley 

COCONUT CUSTARD PIE 



3/4 cup sugar 

1 cup milk 

2 cups grated coconut 

2 tablespoons cornstarch 



1 tablespoon lemon juice 

2 tablespoons butter 

3 eggs 



Mix cornstarch, sugar and milk together. Separate eggs, add yolks 
to milk and sugar and cook in double boiler until it begins to thicken. 
Add butter, coconut and lemon juice. Stir constantly, until thick 
enough for pie. Pour into baked crust. Make meringue of egg whites, 
using 3 tablespoons of sugar. Put over top and bake in slow oven 
until brown or about 10 mintes. 

Mrs. Russell Hine 

MOLASSES PIE 

1 cup molasses (Porto Rico) V2 cup butter 

1 cup brown sugar 3 eggs 

Mix sugar, molasses, butter and add eggs that have been lightly 

beaten. Pour into unbaked pastry and bake. 

From Mrs. C. E. Ebert's Cook Book 



-72- 



COCONUT-PUMPKIN PIE 



IV2 cups cooked pumpkin 
1 cup rich milk 
1 cup sugar 
Va tsp. salt 



2 egg yolks 

V2 tsp. cinnamon 

1 tbs. butter or butter substitute 

V2 cup shredded coconut 



Other spices can be substituted for cinnamon. Combine ingredients. 
Mix thoroughly. Pour into unbaked pastry shell. Bake in hot oven 
425 degrees for about 45 minutes, or until an inserted knife comes 
out clean. Cover with meringue made of two egg whites, 2/3 tea- 
spoons sugar, V2 to 2/3 teaspoon baking powder, and sprinkle with 
coconut. Return to oven at 325 degrees and bake about 10 minutes 
or until light brown. Makes one 9-inch pie. 

Mrs. William Weavil 



LEMON PIE 



1 cup sugar 

4 tablespoons cornstarch 

V2 teaspoon salt 

IV2 cups boiling water 



Juice of 1 large lemon 

1 tsp. grated lemon rind 

2 egg yolks 

3 tablespoons butter 



Blend sugar, cornstarch and salt and stir into boiling water, mixing 
until smooth. Using heavy saucepan, cook over low heat, stirring 
constantly, for 10 to 12 minutes. Blend lemon juice, grated rind and 
egg yolks together. Add hot sauce gradually, return to heat and 
cook 3 minutes, stirring constantly. Add butter and remove from 
heat; pour into 8-inch pie crust (baked) cover with meringue and 
brown about 15 minutes. 

Mrs. Sam Reid 



LEMON CREAM PIE 



4 eggs 

2 heaping tablespoons floor 

1 cup sugar 



Grated rind and juice of 2 

lemons 
H/2 cups boiling water 



Beat yolks and whites of eggs separately. To beaten yolks add sugar, 
flour, lemon juice and rind, and boiling water. Cook in double boil- 
er and when it begins to thicken, add V2 of beaten whites. Stir in 
thoroughly and cook until thick as desired. Fill baked pie shell and 
use remainder of egg whites for meringue on top of pie. 

Mrs. A. C. Thomason 

-73- 



LEMON PIE 



3 tablespoons cornstarch 

1 cup sugar 

IV2 cups boiling water 



3 egg yolks 

Juice and rind of 1 lemon 

1 tablespoon butter 



Mix cornstarch, sugar; add boiling water, stirring constantly. Add 
butter and eggs, juice and rind of lemon. Cook until thick and put 
into baked pie crust. Beat egg whites until stiff, add sugar and put 
on top of pie and bake in slow oven until brown. 

Mrs. B. L. Stewart 



LEMON MERINGUE PIE 



V2 cup cold water 
7 tablespoons cornstarch 
1 tablespoon butter 
1 V2 cups hot water 



VA cups sugar 

2 lemons (grated rind and juice) 

3 egg yolks, slightly beaten 



Mix cold water and cornstarch. Combine hot water and sugar with 
cornstarch mixture. Add butter. Cook over moderate heat until mix- 
ture thickens. Stir some of hot mixture into egg yolks. Then add 
yolks to hot mixture stirring constantly. Add lemon juice and rind 
and cook until mixture thickens. Pour into baked pastry shell. Top 
with meringue. 

Mrs. Curtis Weavil 



FROZEN LEMON PIE 



2 eggs 

Vi cup sugar 

1 cup evaporated milk 



V2 cup cookie or cake Crumbs 
1/3 cup lemon juice 
Rind of V* lemon 



Beat egg yolks in top of double boiler, add all but 1 tablespoon 
sugar. Add lemon juice and rind sliced from lemon. Cook over boil- 
ing water until thickened (10 minutes) stirring constantly, remove 
lemon rind, cool. Beat egg whites until stiff, add remaining sugar 
and beat until whites hold peak. Fold into custard mixture. Whip 
milk until stiff, fold into mixture. Butter refrigerator tray, sprinkle 
with Va cup of crumbs. Pour in lemon mixture, sprinkle with re- 
maining crumbs. Freeze. Serves 6 to 8, cut into pie shaped wedges. 

Mrs. Carl Ingram 

TARTS NO. 1 
(My Own Recipe) 

3 eggs Butter size of small egg 

2 cups brown sugar (not packed) 

Beat eggs slightly. Add sugar. Add butter chipped into small pieces. 
Mix. Fill pastry lined tart pans and bake until brown at 375 degrees. 

Mrs. H. W. Ingram 



-74- 



COCONUT-PUMPKIN PIE 



IV2 cups cooked pumpkin 
1 cup rich milk 
1 cup sugar 
Va tsp. salt 



2 egg yolks 

I/2 tsp. cinnamon 

1 tbs. butter or butter substitute 

V2 cup shredded coconut 



Other spices can be substituted for cinnamon. Combine ingredients. 
Mix thoroughly. Pour into unbaked pastry shell. Bake in hot oven 
425 degrees for about 45 minutes, or until an inserted knife comes 
out clean. Cover with meringue made of two egg whites, 2/3 tea- 
spoons sugar, V2 to 2/3 teaspoon baking powder, and sprinkle with 
coconut. Return to oven at 325 degrees and bake about 10 minutes 
or until light brown. Makes one 9-inch pie. 

Mrs. William Weavil 



LEMON PIE 



1 cup sugar 

4 tablespoons cornstarch 

V2 teaspoon salt 

Vh cups boiling water 



Juice of 1 large lemon 

1 tsp. grated lemon rind 

2 egg yolks 

3 tablespoons butter 



Blend sugar, cornstarch and salt and stir into boiling water, mixing 
until smooth. Using heavy saucepan, cook over low heat, stirring 
constantly, for 10 to 12 minutes. Blend lemon juice, grated rind and 
egg yolks together. Add hot sauce gradually, return to heat and 
cook 3 minutes, stirring constantly. Add butter and remove from 
heat; pour into 8-inch pie crust (baked) cover with meringue and 
brown about 15 minutes. 

Mrs. Sam Reid 



LEMON CREAM PIE 



4 eggs 

2 heaping tablespoons flour 

1 cup sugar 



Grated rind and juice of 2 

lemons 
IV2 cups boiling water 



Beat yolks and whites of eggs separately. To beaten yolks add sugar, 
flour, lemon juice and rind, and boiling water. Cook in double boil- 
er and when it begins to thicken, add V2 of beaten whites. Stir in 
thoroughly and cook until thick as desired. Fill baked pie shell and 
use remainder of egg whites for meringue on top of pie. 



Mrs. A. C. Thomason 



-73- 



LEMON PIE 



3 tablespoons cornstarch 

1 cup sugar 

IV2 cups boiling water 



3 egg yolks 

Juice and rind of 1 lemon 

1 tablespoon butter 



Mix cornstarch, sugar; add boiling water, stirring constantly. Add 
butter and eggs, juice and rind of lemon. Cook until thick and put 
into baked pie crust. Beat egg whites until stiff, add sugar and put 
on top of pie and bake in slow oven until brown. 

Mrs. B. L. Stewart 



LEMON MERINGUE PIE 



I/2 cup cold water 
7 tablespoons cornstarch 
1 tablespoon butter 
V/2 cups hot water 



VA cups sugar 

2 lemons (grated rind and juice) 

3 egg yolks, slightly beaten 



Mix cold water and cornstarch. Combine hot water and sugar with 
cornstarch mixture. Add butter. Cook over moderate heat until mix- 
ture thickens. Stir some of hot mixture into egg yolks. Then add 
yolks to hot mixture stirring constantly. Add lemon juice and rind 
and cook until mixture thickens. Pour into baked pastry shell. Top 
with meringue. 

Mrs. Curtis Weavil 



FROZEN LEMON PIE 



2 eggs 

V% cup sugar 

1 cup evaporated milk 



V2 cup cookie or cake Crumbs 
1/3 cup lemon juice 
Rind of 14 lemon 



Beat egg yolks in top of double boiler, add all but 1 tablespoon 
sugar. Add lemon juice and rind sliced from lemon. Cook over boil- 
ing water until thickened (10 minutes) stirring constantly, remove 
lemon rind, cool. Beat egg whites until stiff, add remaining sugar 
and beat until whites hold peak. Fold into custard mixture. Whip 
milk until stiff, fold into mixture. Butter refrigerator tray, sprinkle 
with Va cup of crumbs. Pour in lemon mixture, sprinkle with re- 
maining crumbs. Freeze. Serves 6 to 8, cut into pie shaped wedges. 

Mrs. Carl Ingram 

TARTS NO. 1 
(My Own Recipe) 

3 eggs Butter size of small egg 

2 cups brown sugar (not packed) 

Beat eggs slightly. Add sugar. Add butter chipped into small pieces. 
Mix. Fill pastry lined tart pans and bake until brown at 375 degrees. 

Mrs. H. W. Ingram 



-74- 



TARTS NO. 2 

6 egg yolks 1 tablespoon cream 

2 egg whites 1 tablespoon vanilla 

2 cups brown sugar Vi lb. butter 

Cream together, place in pastry shell and bake until golden brown 
in oven of 300 degrees for 40 to 45 minutes. Makes 3 dozen tarts. 

Mrs. William Hine 



CHESS TARTS 

12 egg yolks Vanilla or lemon flavoring 

2 cups brown sugar 1 cup pecans 
!/a lb. butter 

Cream butter, add sugar and cream together. Add egg yolks and 
mix. Add flavoring and nuts if desired. Pour in pastry lined shells 
and bake in medium oven of 325 degrees. 

Mrs. Grover Hedgecock 

CHESS PIE NO. 1 

1 cup brown sugar 2 egg yolks 

5 tablespoons cream 1 tablespoon flour 

3 tablespoons butter Vanilla 

Cream butter. Add remaining ingredients. Beat slightly, leaving in 
lumpy consistency. Pour in unbaked pastry shell and bake at 350 
degrees for 35 minutes. Top with meringue. 

Mrs. Curtis Weavil 



BROWN SUGAR PIE 

1 cup brown sugar 2 tablespoons melted butter 

1 egg 1 teaspoon vanilla 

3 tablespoons sweet milk 

Mix above ingredients and pour in an unbaked pie shell or tart shells 
and bake in a moderately hot oven. Raisins, coconut or pecans may 
be added. 

Mrs. Walter W. Hines 



BROWN SUGAR TARTS 

1 lb. brown sugar Add 2 whole eggs 

V2 lb. butter 1 teaspoon vanilla 

6 egg yolks 

Mix well. Bake in oven of 350 degrees. 

Mrs. Brooklyn Vogler 

-75- 



BROWN SUGAR PiE WITH VINEGAR 

2 cups brown sugar 2 to 3 tbs. cream or milk 

2 to 3 tablespoons flour IV2 teaspoons vinegar 

2 eggs 1 teaspoon vanilla 

Put into bowl brown sugar and add flour and mix well. Add eggs, 
that have been slightly beaten, add milk and mix well. Add vinegar 
and vanilla and mix well. Pour into unbaked pie shell and dot with 
butter. Bake in oven of 350 degrees until almost set. Makes one 
eight inch pie. 

Mrs. L. Doyle Chappell 



PUMPKIN CREAM PIE 

3/4 cup brown sugar Va teaspoon cinnamon 

2 tablespoons cornstarch IV2 cups cooked pumpkin 

Va teaspoon ginger 1 cup sweet milk 

Va teaspoon nutmeg 2 eggs 
Va teaspoon salt 

Bake in 8-inch pie shell. When cool top with whipped cream and 
sugar. 

Mrs. C. V. Canada 



PUMPKIN PIE 

1 cup cooked pumpkin 2 tablespoons butter 

1 egg, beaten separate Va teaspoon salt 

V2 cup whole milk 1 teaspoon cinnamon 

1 tablespoon flour Va cup coconut 

V2 cup sugar V2 cup pecans 

Beat egg yolk and add to pumpkin. Add sugar, flour, butter, salt, 
cinnamon and pecans. Fold in egg white. Pour in pie pan and 
sprinkle coconut on top of pie. Bake in oven of 350 degrees. 

Mrs. Numa Smith 



BUTTERMILK CUSTARD PIE 

2 eggs V2 teaspoon baking powder 

2 tablespoons flour Vi teaspoon soda dissolved in 

1 cup sugar 1 cup buttermilk 

Butter size of walnut 1 teaspoon vanilla 

Mix and pour on unbaked pie crust. Bake until custard is set in 
moderate oven. 

Mrs. Roy C. Pulliam 

-76- 



PECAN PIE 

1 cup sugar 3 eggs 

3/4 cup white syrup I cup pecan meats 

Combine sugar, syrup and eggs and beat. Place nuts in pie shell 
and pour mixture over it. Bake in oven of 400 degrees for 10 min- 
utes, then turn heat back to 350 degrees and finish baking. 

Mrs. R. A. Reed 



PRIZE PECAN PIE 

3 eggs Vb teaspoon salt 

1 cup dark corn syrup Vi teaspoon vanilla 

1 cup sugar 1 cup chopped pecan meats 

Beat eggs lightly. Add remaining ingredients. Pour into pie shell 
and bake in slow oven of 300 degrees for one hour or until set. 
Makes one 9-inch pie. 

Mrs. Raleigh Ingram 



PINEAPPLE PECAN PIE 

2, cups brown sugar 1 cup pineapple 

2 eggs, well beaten V% cup nuts 

1 tablespoon flour Butter size of walnut 

Mix all ingredients and pour into unbaked pie shell. Bake in oven 
of 375 degrees for 45 minutes. 

Mrs. Clarence Boyan 



CREAM PUFFS 

Vi cup butter 1 cup flour 

1 cup water 4 eggs 
V4 teaspoon salt 

Bring water and butter to boiling point. Add flour, stir until it leaves 
sides of pan. Take from stove, add eggs one at a time, beating well 
before adding another. Drop by tablespoons onto greased baking 
pan. Bake for 40 to 45 minutes in oven of 375 degrees or until 
delicately browned. 

Custard For Filling Cream Puffs 

2 cups milk Dash salt 

2 eggs 3 tablespoons cornstarch 

;!, cup sugar 1 teaspoon vanilla 

Scald milk in top of double boiler. Add beaten eggs, sugar, and 
cornstarch. Cook until thickened. Add vanilla. Cool before filling 
puffs. 

Mrs. Ricks Sink 

-77- 



MERINGUES 

6 eggs white Vh cups sugar 

Va teaspoon salt 1 teaspoon vanilla 

Va tsp. Cream of tartar 

Beat the egg whites until frothy; sprinkle salt and cream of tartar 
over them. Continue beating until stiff but not dry. Gradually beat 
in the sugar, adding vanilla with the last of the sugar. Shape by 
spoon or pastry bag in mounds on a baking sheet covered with un- 
glazed paper. 

Bake in a slow oven (275 degrees about 40 minutes or until very 
delicately browned and dry on the surface. Remove from the paper 
while warm. If difficult to remove, dip a spatula in water. 

VARIATIONS: 

Meringue Kisses: Drop by teaspoonfuls onto a baking sheet covered 
with unglazed paper. Pile the kisses high in the center. Bake in a 
slow oven (275 degrees) about 30 minutes or until delicately brown- 
ed. 

Nut Kisses: Fold IV2 cups chopped nuts into meringue mixture be- 
fore dropping kisses. 

Coconut Kisses: Fold 1 V2 cups shredded coconut into meringue mix- 
ture before dropping kisses. 

Butter-Crunch Kisses: Fold IV2 cups crushed butter crunch or any 
brittle into the meringue mixture before dropping kisses. 

Meringue Shells: With a pastry bag shape rounds of meringue 3 to 
4 inches in diameter on unglazed paper on a baking sheet. Build up 
the sides to a depth of about IV2 inches by laying several coils of 
meringue in layers one on top of another. The top layer may be 
done with the rosette point, placing a row of rosettes all around the 
top. Bake in a slow oven (275 degrees) about 50 minutes. These 
shells may be filled with ice cream or fresh fruit or berries topped 
with whipped cream. 

Mrs. Richard H. Reed 



TURKISH DELIGHT 

1 pkg. pitted dates 1 egg 

1 cup boiling water 1 cup flour 

1 cup sugar I/2 cup chopped nuts 

3 tbs. melted butter 1 tsp. soda 

Cut dales in small pieces and place in boiling water. Let cool and 
add soda. Cream together sugar, butter, eggs, flour, and nuts,- add 
pitted dates and water with soda. Bake at 375 degrees 20 minutes 
in a sheet pan. Serve with whipped cream. 

Mrs. Sam R. Reid 

-78- 



ANGEL BAVARIAN CAKE 

Make thin custard of 1 cup sugar 

1 pint milk 2 tbs. flour 

2 egg yolks Pinch salt 

Add 2 pkgs. plain gelatin dissolved in Vi cup cold water. Put in 
custard while hot. Let cool and fold in V2 pint cream, whipped; and 
the 4 egg whites, beaten stiffly. Break up a large angel food cake 
and line pan. Pour in custard. Repeat until pan is full. Let stand in 
ice box over night. Ice with V2 pint whipped cream and sprinkle 
with coconut. 

Miss Pena Stewart 



BANANA COCONUT ROLLS 

4 ripe bananas Fresh orange slices 

2 tbs. lemon juice Slices of pineapple 

V2 cup canned evaporated Maraschino cherries 

sweetened milk Crushed pineapple 
V2 cup coconut 

Peel bananas. Mix lemon juice with evaporated sweetened milk. 
Coat bananas with milk. Sprinkle each with coconut. Serve with 
orange slices, pineapple slices, cherries and crushed pineapple, 
served as a sauce. Serves four. 

Mrs. Russell Hine 



MARSHMALLOW ICE CREAM 
(My Own Recipe) 

2 tbs. strawberry jam 12 marshmallows 

2 drops red coloring 2 cups milk 

Vs teaspoon salt 1 teaspoon vanilla 

Melt marshmallows in 1 cup milk in top of double boiler over hot 
water. Add vanilla and cool. When cool add other cup milk, jam, 
food coloring and salt. Place in freezing tray for one and one-half 
hours. Remove. Place in chilled bowl and beat in electric mixer until 
creamy. Return to refrigerator for one hour. Serves six. 

Mrs. Norwood Williams 



HOMEMADE VANILLA ICE CREAM 

3 quarts milk 2 cups sugar 

4 eggs 1 tablespoon vanilla 

Beat eggs and sugar until light and fluffy. Add vanilla and then 
milk and pour into freezer— one gallon freezer. Freeze with crushed 
ice and salt. Turn until hard, then remove dasher and pack. 

Miss Ella Stewart 

-79- 



HEAVENLY HASH 

18 marshmallows, cut into 2 or 3 Medium size jar of maraschino 

pieces each cherries 

No. 2 can pineapple 1 cup cream before whipped 

Put marshmallows and pineapple and juice together and let soak 
for 3 or more hours. (All right to soak overnight.) Cut up cherries in 
several pieces. Add to pineapple and marshmallows. Whip cream 
and add to other mixture. Good with a few nuts in it and vanilla, 
but not necessary. Put in freezing tray for at least six hours or can 
be put in box and not in freezing tray. Serves six to eight. 

From Mrs. N. N. Shore's Cook Book 



BAKED PRUNE WHIP 

2 cups cooked prunes 4 tbs. powdered sugar 

1 tsp. grated lemon rind 4 egg whites 
4 tsp. lemon juice 

Pit prunes and mash to a pulp. Add lemon juice and peel and add 2 
tablespoons sugar and blend well. Beat whites of egg until stiff, add 

2 tablespoons powdered sugar and continue beating until stiff. 
Whip prune mixture by spoonfuls into egg whites. Pile lightly in 
pudding pan and bake in moderate oven of 350 degrees for 20 
minutes. Lemon peel may be omitted. 

Mrs. Ivey Hine 



PEACH TOPSY TURVIES 

1/3 cup syrup 2 tablespoons lemon juice 

2 tablespoons butter 4 maraschino cherries 

Va cup brown sugar 1 No. 2!/2 can peach halves 

Boil first three ingredients for one minute. Add lemon juice. Divide 
equally into 7 greased custard cups. Put half cherry in center of each 
cup. Place peaches cut side down in syrup mixture. Cover peaches 
equally with batter. Bake in oven of 375 degrees for 20 to 25 min- 
utes. Turn out on serving dishes. Serve warm. Makes 7. 



TOPSY TURVEY BATTER 

Combine Vi cup syrup, Va cup syrup drained from peaches, Va tea- 
spoon almond extract, and Vi teaspoon vanilla. Place Va cup shorten- 
ing in bowl and stir until softened. Sift 1 cup sifted cake flour, 1 tea- 
spoon baking powder and Va teaspoon salt over shortening. Add 1 
unbeaten egg and half the syrup mixture. Mix and combine all in- 
gredients, then beat 1 minute; add remaining liquid, beat one minute. 

Mrs. Norwood Williams 

-80- 



AMBROSIA 

2 cups orange sections 1 cup pineapple 

Vz cup sugar 1 cup peaches 

T/2 cups shredded coconut 

Arrange layer of orange sections in serving dish and sprinkle with 
sugar and coconut. Repeat until all ingredients are used. Top with 
coconut. Chill. 

Mrs. C. F. Sapp 

ICEBOX DATE LOAF 

2 lbs. graham crackers 1 lb. nuts 

1 lb. crystallized cherries 1 lb. marshmallows 

V2 cup milk 1 lb. raisins 

V2 cup syrup 2 lbs. dates— cut up 

Grind nuts and crackers in food chopper. AAix all in bowl, then pour 
milk and syrup over it. Mix. Shape into loaf and roll in cracker crumbs 
then chill. 

Mrs. Archie Hine 



PEACHES 'N' CREAM CRISP 

3V2 cups sliced peaches (canned Vz cup brown sugar 

or frozen, drained) Vz cup flour 

3/4 cup quick cooking oats 1/3 cup butter or margarine 

Arrange drained, sliced peaches in a greased 8" round baking pan. 
Combine oats, sugar, and flour. Cut in butter. Spread mixture over 
peaches in pan. Bake in a moderate oven 350 degrees 30 to 40 
minutes. Top with additional peach slices, if desired. Serve while 
warm with whipped cream. 

Mrs. Ralph Ingram 



PLUM PUDDING 

V2 lb. citron, shredded 1 teaspoon cinnamon 

V2 lb. suet (chopped fine) Vz teaspoon cloves 

V2 lb. raisins Vz teaspoon nutmeg 

Vz lb. sugar Vz teaspoon ginger 

V2 lb. stale bread grated rind of 2 lemons 

Va lb. flour 6 eggs 

Vz lb. currents Vz cup grape juice 

Put all ingredients in bowl and mix well. Put in 2 old-fashioned tin 
coffee cans and boil six hours. Put several thicknesses of wax paper 
under lid of each can while cooking. May be kept for weeks. Heat 
thoroughly through before using. Top with hard sauce before serv- 
ing. From Mrs. N. N. Shore's Cook Book 

-81- 



SUET PUDDING 

1 cup chopped suet 2 teaspoons baking powder 

3 cups flour 

Milk added to make right to roll and spread fruit on. Roll up and 
tie. Steam 3 hours. Make a sauce of flour, butter, and nutmeg mixed 
and thinned with either water or milk. Cook until thin sauce. Black 
surrants make a good pudding. 

Mrs. John McCuiston 



PERSIMMON PUDDING NO. 1 

1 quart persimmons 1 teaspoon cinnamon 
IV2 cups sugar 1 teaspoon soda 

2 eggs 1 cup buttermilk 

2 cups flour 1 tablespoon butter 

1 teaspoon cloves 

Mash persimmons through colander. Add other ingredients and mix 
as for cake. Bake in slow oven. Serve hot with hard sauce or cold 
with whipped cream. 

Mrs. J. L. Knott 

2 qts. of persimmons 1 tablespoon ginger 

2 qts. milk 1 tablespoon cinnamon 

2 qts. of flour Va teaspoon soda 

1 cup sugar Butter, size of walnut 

Mash persimmons, add milk. Put through colander to remove seeds 
and skins. Mix flour, sugar, soda and spices. Add about half of per- 
simmon mixture and beat until smooth. Add melted butter and rest 
of persimmon mixture and blend. Pour in baking pan and bake 350 
degrees one hour. 

Mrs. Emma Stewart 



PERSIMMON PUDDING NO. 3 
(My Own Recipe) 

1 quart persimmons after run 1 teaspoon soda 

through colander (real thick) 2 teaspoons cloves 

IV2 cups sugar 3 teaspoons cinnamon 

2V2 cups top milk 5 3/4 cups flour 

Vi teaspoon salt Va lb. butter 

Pour batter one inch deep in pyrex or enamel pan and bake one 
hour in 350 degree oven. 

Mrs. Fred Reed 

-82- 



BANANA PUDDING 

3/4 cup sugar 2 eggs, separated 

1/3 cup flour 1 teaspoon vanilla 

Va teaspoon salt 36 vanilla wafers 

2 cups milk 3 medium-sized bananas, sliced 

Blend V2 cup sugar, the flour and salt thoroughly together in top of 
double boiler. Add V2 cup milk, stirring to make smooth. Add re- 
maining milk. Cook over boiling water, stirring frequently, until 
thickened. Cover; cook 15 minutes. Beat egg yolks slightly; add hot 
custard slowly to yolks. Return to double boiler; cook 2 minutes. 
Remove from heat; add vanilla. 

Line the bottom and sides of a baking dish with vanilla wafers. Ar- 
range bananas in layer on wafers in bottom. Pour custard over ba- 
nanas. Beat egg whites stiff, but not dry; add remaining sugar 1 
tablespoon at a time, beating constantly. Spread meringue over 
custard. Bake in moderately slow oven (325 degrees) 20 minutes. 
Serve warm or chilled. Serves 6 to 8. 

Mrs. Fred Sowers 



ICE BOX PUDDING 

V2 lb. Vanilla wafers 1 tablespoon sugar 

Va. lb. butter 1 cup crushed pineapple, 

1 cup powdered sugar drained 

2 eggs 1 cup nuts, broken 
Vanilla 3 bananas, mashed 
1 cup whipping cream Juice of 1 lemon 

Crush vanilla wafers and line pan. Cream the butter and powdered 
sugar. Add unbeaten egg and flavoring and beat thoroughly. Pour 
or spread over vanilla wafers in pan. Combine crushed (drained) 
pineapple, mashed bananas, nuts and lemon" juice. Add 1 table- 
spoon sugar to smoothly whipped cream and fold in fruit mixture. 
Pour over first mixture, cover with crushed vanilla wafers. Put in 
ice box and let set for about eight hours before serving. Garnish 
each serving with Maraschino cherries. Serves about 8. 

Mrs. Clifton Hastings 



— ^T— 



Salads 



CHEESE AND PINEAPPLE SALAD 

3/4 cup sugar Va cup cold water 

Vi cup syrup from canned pine- 1 cup crushed pineapple 

apple 1 cup grated American cheese 

1 tbs. unfavored gelatine (1 1 cup heavy cream, whipped 

env.) 

Put sugar and pineapple juice in sauce pan and place over low heat. 
Stir until dissolved. Bring to a boil. Remove from heat. Add the gel- 
atin which has been softened in the cold water. Cool until partially 
set. Add pineapple and cheese. After mixing well, fold in whipped 
cream. Spoon into individual molds and place in refrigerator until 
read to serve. 

Mrs. Raleigh Ingram 



HOSTESS SALAD 

1 No. 2 can sliced pineapple 2—3 oz. pkgs. cream cheese 

1—4 oz. can pimentoes 1 pkg. lemon or cherry Jello 

1—8 oz. jar maraschino cherries 1 cup heavy cream, whipped 

3/4 cup chopped pecans Vb teaspoon salt 
Vz cup chopped celery 

Drain juice from can of pineapple and heat. Dissolve Jello in hot or 
boiling pineapple juice and let cool. Whip in cream cheese. Add 
chopped pineapple, pimento, pecans, celery and cherries. Fold in the 
cream. Pour into a large mold or individual molds. Chill until firm 
or over night. Unmold on letuce and serve with mayonnaise. 

Mrs. Dallas Chappell 



COLE SLAW 

2 cups finely cut cabbage 2 carrots, grated 

V2 teaspoon salt 1 small tbs. mayonnaise 

1 teaspoon sugar vinegar, if desired 
Vz cup grated American cheese 

Crush with hands. Then mix other ingredients and combine with 
cabbage. 

Mrs. B. L. Stewart 

-84- 



CRANBERRY SALAD NO. 1 

'/a cup cranberries (ground) 1 package cherry Jello 

V2 cup sugar Juice of 1 orange and the ground 

V2 cup diced pineapple peeling 

Vz cup chopped nuts 1 cup hot water 

Dissolve Jello in hot water and let stand. Combine remaining in- 
gredients and add to Jello mixture. Chill until firm and serve on 
lettuce with mayonnaise. 

Mrs. Carrie Chappell 



CRANBERRY SALAD NO. 2 

1 lb. cranberries 1 cup chopped nuts 

2 whole oranges 2 small cans crushed pineapple 
1 3/4 cups sugar 2 packages lemon Jelio 

Vz cup chopped celery 3 cups hot water 

Grind cranberries and oranges in food chopper. Cover with sugar 
and let set to sweeten. Dissolve jello in hot water. Cool; add pine- 
apple, celery, nuts and cranberries. Pour into molds and let chill 24 
hours. Serve on lettuce. Can be kept several days. Makes about 16 
servings. 

Mrs. Raymond Ebert 



CRANBERRY AND ORANGE SALAD 

1 pt. cranberries 1 package lemon gelatine 

1 orange— medium size 1 cup hot water 

Wash orange and cranberries and dry well. Cut orange into quarters 
and put orange and cranberries through the meat chopper, saving 
juice. Let stand with juice for 1 hour. Add to gelatine, which has 
been dissolved in the hot water. Pour into molds. Chill until set. 
Serve on lettuce with mayonnaise. Makes 6 servings. 

Mrs. Norwood Williams 



FROZEN FRUIT SALAD 

1 —3 oz. pkg. of cream cheese 1 cup mixed fruit (canned or 

3 tbs. mayonnaise fresh 

4 tbs. sliced mararchino cherries 1 cup heavy cream, whipped 

Vz cup pecans, chopped (optional) 

Mix cheese and mayonnaise together until smooth. Combine with 
fruits and fold in whipped cream. Add nuts. Pour into refrigerator 
tray and freeze until firm. Cut into squares and serve on lettuce. 

Mrs. Fred Brincefield 

-85- 



GOLDEN GLOW SALAD 

! package lemon Jello 1 cup canned pineapple (diced or 

1 cup boiling water crushed drained 

1 cup canned pineapple juice 1 cup grated raw carrot 

1 tablespoon vinegar 1/8 cup pecan meats, finely cut 

Vi teaspoon salt 

Dissolve Jello in boiling water. Add pineapple juice, vinegar and 
salt. Chill. When slightly thickened, add pineapple, carrot and nuts. 
Turn into individual molds. Chill until firm. Serve on lettuce, garnish- 
ed with mayonnaise. Serves 6. 

Mrs. L. Doyle Chappell 



BOLIVIA POTATO SALAD 

2 cups cold boiled potatoes, cut 3 hard cooked eggs, chopped 

in Vz" cubes 5 tbsp. mayonnaise 

2 tbsp. pimentoe, chopped 1 tbsp. vinegar 

Vi tbsp. onion or chives, finely Vi tsp. salt 

chopped Dash of pepper 

Rub bowl in which salad is to be mixed with cut side of clove of 
garlic, if desired. Add potatoes, pimentoes, onion and eggs. Com- 
bine 1 tablespoon mayonnaise with vinegar, salt and pepper and 
add to potato mixture. Arrange in crisp lettuce cups and sprinkle 
with chopped chives. 

Mrs. H. S. Vogler 



POTATO SALAD 

6 large potatoes, diced Add Vi teaspoonful celery salt 

3 sweet pickles, chopped 2 peppers (1 red, 1 green) 

Add Vi teaspoonful onion salt Add paprika, Vi Teaspoonful 

Combine above ingredients and top with chopped crisp lettuce and 
mayonnaise. Mix well. 

Mrs. Brooklyn Vogler 



SALMON SALAD 

2 cups salmon 1 cup mayonnaise or cooked 

1 cup diced celery dressing 

Va cup diced pickles salt and pepper to taste 

2 hard-boiled eggs 

Remove any bones and skin from salmon, drain well of any juice, 
mix together, add mayonnaise and seasoning and it is ready to serve. 

Mrs. Russell Hine 

-86- 



The Present . . . 

First Printing 1972 




A«5t $Ie*s ^iwse $ms. 



The Friedland Moravian Community was founded in 1770 by 
settlers from Broadbay, Maine. The congregation was organized in 
1780. The present building was started November 19, 1949, and 
occupied December 21, 1952. The structure provides a sanctuary 
seating 650 people and a Christian Education Building with 26 class- 
rooms. The new facilities were debt-free and dedicated December 
18, 1955. A new wing, providing a Fellowship Hall and additional 
Sunday School Classrooms was added in 1968. 



Appreciation 

We wish to thank all who were willing to share recipes with us. 

We also appreciate all the work and cooperation given to us 
in making up this book. 

We hope you will find pleasure in using this book, in cooking 
and enjoying the results of your efforts. 

The Cook Book Committee 
The Women's Fellowship 
Friedland Moravian Church 



-89- 



TABLE OF CONTENTS - PRESENT SECTION 

Beverage 91 

Breads, Coffee and Sugar Cake 94 

Candy, Cookies and Ice Cream 101 

Cakes snd Frostings 107 

Pies 117 

Meats 121 

Vegetables and Casseroles 129 

Salads 133 

Quick and easy tips 137 



-90- 



Beverages 



CREAMY HOT CHOCOLATE DRINK 

1 6-oz. jar powdered Cremora 1 8-qt. size nonfat dry milk 

3/4 cup powdered sugar (super 1 2-lb. box Nestle instant choco- 
fine) late mix 

Mrs. Francis Hege 



PARTY BEVERAGE 

2 cups cranberry juice cocktail 1 3-oz. pkg. cherry gelatin (dis- 
1 large bottle gingerale solved in 1 cup of water 

dash salt and cooled) 

1 tbs. lemon juice 

Combine all ingredients and mix in blender at top speed for 30 
seconds or mixture is smooth. 

Mrs. G. Ricks Sink 



PUNCH 

I qt. water 1 tall can pineapple juice 

4 pkgs. lemon-lime Kool-Aid 1 tall can orange juice 

5 cups sugar 

Heat but not to boiling stage. Add water to make 2Vi gallons, add a 
quart of ginger ale to each gallon when served. 

Deanie Dixon 



FRUIT PUNCH 

2!/2 cups water 3 cups sugar 
Bring to boil and cool, then add: 

1 No. 2 can pineapple juice 5 cups orange juice 

2 cups lemon juice or lemonade 3 cups ice water 

1 qt. of gingerale 1 pt. cranberry juice 
Few drops of red color if desired 



Float 1 pint of strawberries on top. 

Mrs. Jack White 
-91- 



LIME PUNCH 

2 pkgs. lime Kool-Aid 2 cups sugar 

1 qt. gingeraie 2 qts. water (warm) 

1 46-oz. can pineapple juice 

Dissolve sugar in warm water. Let cool. Mix Kool-Aid, pineapple 
juice and sugar water. Add gingeraie just before serving. Yield: 50 
servings. 

Mrs. Chris Wood 



FRUIT PUNCH 

1 large can frozen orange juice 2 or 3 bananas mashed very 
1 large can frozen lemonade fine 

Mix thawed orange juice and lemonade adding amount of water 
as stated on each of the cans. Just before serving add the mashed 
bananas. To make ice cubes, use 1 small can each of orange juice 
and lemonade, adding water as stated on cans. Sugar may be added 
to taste if desired. Yield: 35 punch cup servings. 

Mrs. Raleigh G. Ingram 



GOLDEN PUNCH 

2 (6-oz.) cans frozen orange juice 14 cup maraschino cherry juice 
Viz cup lemon juice 2 qts. ginger ale 

1 cup canned pineapple juice 

Combine orange juice concentrate, lemon juice, pineapple juice, and 
cherry jtHce ,-mix well. Pour over ice in punch bowl. Add cold ginger 
ale. Garnish with berries and pineapple spears if desired. Yield: 25 
punch cup servings. 

Mrs. Raleigh G. Ingram 



RUSSIAN TEA 

8 cups water 1 V2 cups pineapple juice 

1 stick cinnamon 1 cup sugar 

8 to 10 whole cloves 4 or 5 cups water 

5 tea bags V< cup juice red apple rings 

"I small can frozen orange juice (optional) 

1 small can frozen lemonade 

Bring 8 cups water to boil. Remove from heat, add tea and spices. 
Remove tea after 5 minutes. Remove spices 30 minutes later. Add 
remaining ingredients and heat. 

Rebecca H. Weavil 

-92- 



INSTANT RUSSIAN TEA 

1 large jar Tang (1 lb.-2 oz. or 2 cups sugar 

2 cups 1 tsp. cinnamon 

1 cup instant tea (Nestea) V2 tsp. ground cloves 
1 pkg. Twist lemonade mix 

Use 2 teaspoons per cup (or more if desired). 

Mrs. Don Smith 



ICED TEA 

5 ice teaspoons loose tea leaves 10 whole grain saccharin 
1 cup sugar 

Put tea leaves in tea pot. Put sugar and saccharin in gallon jar. Fill 
tea pot with boiling water and steep approximately 3 minutes, pour 
through strainer into jar. Repeat process, steeping longer on second 
time. This may be done as often as necessary to fill gallon jar. Stir. 
Refrigerate after tea cools, preferrably several hours. The secret of 
this recipe is making the tea the day before you plan to use it. 

Mrs. Harvey L Hines 



- 93 



Breads, Coffee and Sugar Cakes 

PARMESAN CHEESE SPREAD 

4 3-oz. pkgs. cream cheese Va cup mayonnaise 

(softened) Vi tsp. oregano leaves, crushed 

1/3 cup grated Parmesan cheese Vb tsp. garlic powder 

Combine all ingredients. Chill. Shape into ball. Garnish with chop- 
ped nuts. Serve with assorted crackers. Makes 1-3/4 cups. 

Peggy Dodd 



PIMENTO CHEESE 

1 lb. cheese 3V-2 to 4 oz. pimento 

Grate the cheese, mash the pimento with a fork. 
Dressing: 2 medium eggs, beat in 2 tbs. sugar, 2 tbs. prepared must- 
ard and V2 cup vinegar. Cook until it begins to thicken, it takes only 
a minute, when it starts to boil add the cheese and pimento mixture 
— mix well. Makes about one quart. 

Mrs. Francis Hege 

YEAST BISCUITS 

5 cups flour (self-rising) 3/4 cup Crisco 

2 pkgs. dry yeast dissolved in 2 cups buttermilk 

Va cup warm water Va cup sugar 

Make dough and kneed like you would regular biscuits. Roll, cut, 
place on baking sheet. Place cut biscuits in warm place for Vi hour. 
Bake at 450 degrees. 

Ann Speaks 

COLD BREAD CAKE 

Boil 2 eggs and soften 8 oz. cream cheese per loaf of bread used. 

Order unsliced bread from bakery. Trim brown edges and cut 5 
lengthwise slices. 

Spread bottom layer with Va of the cream cheese. Add chopped cook- 
ed ham. 

Spread 2nd layer with cheese and add chopped lettuce. 

Spread 3rd layer with cheese and drained, chopped tuna. 

Spread 4th layer with cheese and chopped tomatoes. 

Add top slice of bread and cover top and sides of loaf with mayon- 
naise. 

Decorate top with chopped cooked egg yolks, egg whites and olives. 

Garnish with lettuce. 

Mrs. Ray F. Hine 

-94- 



SUGAR CAKE 

1 pkg. yeast 4 tbs. butter or margarine 

V2 cup warm water 1 /3 cup Crisco 
1 cup mashed potatoes 'drain 1 1 tsp. sail 

cup water) 2 eggs 

1 cup sugar 6 or 8 cups plain flour 
Topping: 

2 sticks butter or margarine 1 pkg. whipping cream 
1 lb. brown sugar (light) Cinnamon 

PART I — Cook 3 medium potatoes, drain off 1 cup water, iet cool. 
Dissolve 1 pkg. yeast in V'2 cup warm water. Mash potatoes and add 
1 cup sugar, 4 tbs. butter or margarine and V2 cup Crisco, salt, and 
one cup drained potato water and 1 pkg. yeast dissolved in V2 cup 
warm water. Set aside for one hour to rise in warm place. 
PART II — Add to part 1, 2 beaten eggs and 6 or 8 cups plain flour 
or enough to make soft dough. Set aside in warm place for 1 hour 
to rise and double in bulk. When dough is light, empty into two 
12x15 shallow well-greased pans. Press dough firm and smooth 
over pans. Let rise in pans for 20 minutes. 

Topping: 

Melt two sticks butter or margarine 
1 — Spread with spoon over sugar cake V2 of the melted butter 
2— Sprinkle cinnamon evenly 
3— Sprinkle V2 lb. of the light brown sugar 
4— Indent dough with tips of fingers making little wells to hold 

sugar and cream 
5— Dot with melted butter 
6— Sprinkle V2 lb. of brown sugar 
7— Sprinkle lightly with cinnamon 
8— Dot with whipping cream 

9— Bake 25 minutes in 300 degree oven (do not overbake). 

Mrs. Sam Reid 



COFFEE CAKE 

Cream together until fluffy: Sift together: 

1 cup sugar V/2 cups flour 

V2 cup margarine V2 tsp. cinnamon 

Beat in: V2 tsp. ground cloves 

1 egg V 2 tsp. nutmeg 

1 tsp. baking soda 

Add alternately with half cup cold coffee. Mix in V2 cup raisins, V2 cup 
peeled chopped apple, V2 cup chopped nuts. Place in a greased loaf 
or an 8" x 8" square pan and bake at 350 degrees for 45 minutes. 
Note: Loaf may be frosted with powdered sugar mixed with orange 
juice and sprinkled with orange rind and pecans. 

Mrs. T. A. Kimball 

-95- 



SUGAR CAKE 

Prepare: 1 cup mashed potatoes (unseasoned) 

Soak: 2 pkgs. yeast in 1 cup lukewarm water — meanwhile 

Add to potatoes: 1 cup melted (or very soft) butter 

1 cup granulated sugar or margarine 

1 tsp. salt 

Stir up to goopy mess. 

Check temperature — of goop, that is — you must keep cool at all 
costs! Should be lukewarmish so as not to kill yeast which you now 
add. 

Set aside and let get spongy in warmish place (oven is good — Don't 
turn it on, but put in with sponge mixture — a cooker of hot water 
on rack below it.) 

When bubbly after about an hour add two beaten eggs. 

Add 7 cups of flour (5 may be enough) Va at the time — to make a 
soft dough which can be handled easily — knead ; t while even if it 
is a sticky mess — wash hands and flour board generously if needed, 
and finish kneading. 

Let rise 'til double in bulk. An hour, about, if dough is medium luke- 
warm at beginning — longer if dough was coldish. 

Make out on cookie sheets and/or square pans and/or round ones. 
Should be about Va inch thick — not more than. 

Le1 rise 'til light. 

Mix 2 cups light brown sugar with 5 tsp. cinnamon and V2 cup but- 
ter — cut with knives or pastry blender. 

When light, punch sides in dough and put little butter in each. Sprin- 
kle with sugar stuff and bake at 375 degrees — 20 minutes. 

Betty Tesch Barnes 



DULY BREAD 

1 pkg. yeast 1 tbs. fat 

Va cup warm water 2 tbs. dill seed 

1 cup cottage cheese 1 tsp. salt 

2 tbs. sugar Va tsp. soda 

1 tbs. grated onion 1 unbeaten egg 

Flour to make stiff dough 

Soften yeast in water; combine with other ingredients. Add flour to 
make a stiff dough. Let rise to double bulk in warm place. Stir down. 
Turn into greased pan. Let rise again. Bake at 350 degrees. 

Mrs. Harvey Hedgecock 

-96- 



HONEY BREAD 

MIX: 1 rounded +sp. baking soda 

4V2 cups flour ADD: 

2 cups brown sugar 2 cups milk 

2 tsp. allspice 1 cup honey 

1 tsp. cinnamon 

Bake in greased and flcured pans in low oven about 1 hour. Makes 

2 small loaves. 

Mrs. Roger Kimball 



ST. TIMOTHY'S COFFEE CAKE 

1 cup (2 sticks) butter 14 tsp. salt 

2 cups sugar 1 tsp. cinnamon 

V2 tsp. vanilla 1 cup chopped nuts 

2 eggs V2 cup golden raisins 

2 cups unsifted flour 1 cup sour cream 

1 tsp. baking powder Cinnamon sugar 

Cream butter until light and fluffy. Add sugar gradually and con- 
tinue to cream. Blend in vanilla. Add eggs, one at a time, beating 
well after each. 

Sift together flour, baking powder, salt and cinnamon. Add nuts 
and raisins and coat well. 

Add dry ingredients to creamed mixture alternately with sour cream. 
Blend well. Turn into greased and floured bundt pan. Sprinkle with 
cinnamon sugar. 

Bake in 350 degree oven for 60 minutes or until the cake tests done. 
Leave-in pan for at least one hour before turning out. Turn out and 
sprinkle with more cinnamon sugar. 

Mrs. Mary Lee Boy an 



HEALTHY CORNBREAD 

Mix together: !4 cup brown sugar (or Va cup 

1 cup yellow corn meai molasses) 

1 cup whole wheat flour 1 cup water 

4 tsps. baking powder V* cup shortening (or Wesson 

!4 tsp. cream of tartare oil) 

1/3 cup powdered milk 1 egg 

1 tsp. salt 

Pour into greased pan 9" x 9" x 2". Bake at 425 degrees for 25 
minutes. 



Colene Hine 



-97- 



PRUNE NUT BREAD 

1/3 cup butter or margarine 1 tsp. baking powder 

2/3 cup sugar Vz tsp. baking soda 

2 eggs Vi tsp. salt 

Vi cup prune juice 1 cup chopped pitted prunes 

2 tsp. grated lemon rind Vi cup chopped walnuts 

2 cups all-purpose flour 

Cream together butter or margarine and sugar. Add eggs one at a 
time, beating between each. Add prune juice and lemon rind. Sift to- 
gether flour, baking soda, baking powder, and salt. Add to cream 
mixture. Mix well. Stir in prunes and nut meats. Pour into greased 
loaf pan. Bake in moderate oven 350 degrees 60-70 minutes. Slice 
when cold. Prunes were soaked in cold water overnight. The soaking 
water was the prune juice used in this recipe. It stays fresh for days. 
You can slice it and spread with cream cheese. Serve with coffee 
or tea. 

Mrs. Carl Ingram 



JALAPENO CORNBREAD 

2 cups self-rising meal 8 small chopped Jalapeno pep- 
1 cup self-rising flour pers 

3 eggs, beaten 2V2 cups grated sharp cheese 
2V2 cups milk 1 grated onion 

V2 cup salad oil 

Bake in 11" x 14" greased pan in 375 degree oven for 45 minutes. 

Mrs. Joel Franks 



PUMPKIN BREAD 

3 cups sugar 1 tsp. cinnamon 

4 eggs 2 tsp. soda 

1 cup oil 3Vi cups flour 

2 cups pumpkin (fresh or canned) 2/3 cup water 
IV2 tsp. nutmeg 

Grease and flour 3 loaf pans or one tube pan and one loaf pan. Pre- 
heat oven to 350 degrees. With a spoon, stir together eggs and 
sugar. Add oil and stir well. Stir in pumpkin, then dry ingredients 
alternately with water. Mix well and pour into prepared pans. Bake 
about 1 hour or until toothpick inserted in center comes out clean. 
(This freezes well, too.) 

Mrs. C. Henry Reed III 
-98- 



NO KNEADING BISCUITS (OR ROLLS) 

1 cup milk 2 cakes yeast 

Vz cup shortening 1 tsp. salt 

Vi cup sugar 2 eggs 

V2 cup water 4Vz cups flour 

Put shortening in milk and warm on the stove. Then cool. Beat all 
ingredients together in a large bowl and let rise. Form into bis- 
cuits or rolls. Bake 20 minutes at 350 degrees. 

Mildred Martin (Mrs. Odell) 



NIGHT BEFORE COFFEE CAKE 

2/3 cup margarine 1 tsp. baking powder 

1 cup white sugar 1 tsp .soda 

Vi cup brown sugar 2 tsp. powdered milk 

2 beaten eggs Vi tsp. cinnamon 
2 cups sifted flour 1 cup buttermilk 

Cream together butter and sugar. Add eggs. Sift dry ingredients, 
add to creamed mixture, also buttermilk. Pour into floured 13" x 9" 
pan. Mix together and spread on top; one-half cup brown sugar, one- 
half cup chopped nuts, one-half tsp. cinnamon, one-half tsp. nut- 
meg. Refrigerate until ready to use. Bake at 350 degrees for 30-40 
minutes. 

Dawn Thompson (Mrs. James. Jr.) 



ENRICHED BREAD 

2 cakes yeast 1 tablespoon salt 

14 cup lukewarm water 1 tablespoon melted shortening 

2 cups milk 6 cups sifted plain flour 

4 tablespoons sugar 

Soften yeast in water. Scald milk. Add sugar, salt and shortening. 
Cool to lukewarm. Add 2 cups flour. Mix well. Add softened yeasl". 
Add enough more flour to form a moderately stiff dough. Turn out 
on floured board and knead until smooth and satiny. Shape in smooth 
ball. Place in greased bowl. Cover and let rise in warm place until 
double (about 1 Vi hours). Punch down, rest for 30 minutes. Divide 
dough into 2 equal portions and shape into leaves and put into 
greased bread pans. Let rise until double (about 1 hour). Bake in 
moderately hot oven 400 degrees 30 to 40 minutes. This recipe 
will make 3 to 4 dozen rolls depending on size. 

Mrs. James Wimmer 

-99- 



REFRIGERATOR ROILS 

AAix together 2 cups lukewarm water, Vi cup sugar, IV2 teaspoons 
salt. Crumble into mixture 2 cakes compressed yeast. Stir until dis- 
solved and add 1 egg, Va cup melted shortening. Mix in 6V2 to 7 
cups sifted flour. Put into a greased bowl and cover with oiled wax 
paper and a damp cloth. Place in refrigerator, about 2 hours. Before 
baking, shape dough into rolls. Cover with cloth and let rise until 
light or double in size. Bake at 375 degrees for 12-15 minutes. Will 
keep in refrigerator 3-5 days. 

Mrs. W. M. Reid 



ORANGE NUT BREAD 

3 cups flour 1 egg slightly beaten 

4 tsp. baking powder V% cup orange rind 
Va tsp .salt 1 cup orange juice 

1 cup sugar 1/3 cup melted shortening 

V2 cup chopped pecans 

Sift flour, measure, add baking powder, salt and sugar. Sift together. 
Add pecans. Mix orange juice, rind, melted shortening and egg; beat. 
Pour into dry ingredients and mix just to moisten. Do not heat. Turn 
into greased loaf pan 9V2x5V2x3. Bake in oven at 350 degrees about 
one hour or untH done. Remove from pan. Cool. Slices better the 
second day. Delicious served with cream cheese. 

Calanthe Hine (Mrs. Wm.) 



-100- 



Candy, Cookies and Ice Cream 



HOME-MADE ICE CREAM 

5 eggs 1 tablespoon vanilla 

2 cups sugar (more if needed) !4 teaspoon salt 

2 large cans evaporated milk 4 cups mashed fruit 

3 cups whole milk 

Vanilla — 2 to 3 tablespoons 

Banana — about five large, brown-speckled ones 

Pineapple — 1 large can — crushed 

Peach — 4 cans real ripe — mashed 

Cherry — medium jar of Maraschino — chopped 

Have mixture a little too sweet so it will be sweet enough when 
frozen. Have can 2/3 full. 

Mrs. Roy Pulliam 



CANDIED GRAPEFRUIT PEEL 

Cut 5 grapefruit peel into Va inch strips. Cover with cold water. Heat 
to boiling. Boil 10 minutes, drain, repeat 3 times, and drain. 
Prepare a heavy syrup using 2 cups of sugar and 1 cup water, use 
food coloring the color of your choice. Then add grapefruit peel. 
Cook until syrup is cooked dry and then roll peel in granulated 
sugar and place in waxed paper, let dry a day or more. 

Mrs. Clifton Hastings 



OLD FASHIONED GINGERSNAPS 

Vi cup soft shortening 2 tbs. baking soda 

3/4 cup firmly packed brown 1 tsp. cinnamon 

sugar I/2 tsp. cloves 

1 egg 1 tsp. ginger 

1/3 cup molasses Granulated sugar 

2Va cups sifted flour 

Combine shortening, brown sugar, egg and molasses in large bowl. 
Beat mixture until light. Sift flour, soda, cloves, cinnamon and ging- 
er, together; blend into molasses mixture gradually. Cover, chill one 
hour. Heat oven to 375 degrees. Shape dough into balls about the 
size of a walnut. Dip tops in granulated sugar and place sugar side 
up about 3 inches apart on greased baking sheet. Sprinkle each 
cookie with 2 drops of water. Remove cookies immediately from 
sheet with spatula, cool on wire racks. 

Mrs. Tony E. Mansfield 
-101- 



RICE KRISPIE BARS 



1 cup sugar 

1 cup peanut butter 



1 cup light corn syrup 
6 cups Rice Krispies 



Combine sugar and syrup in 3 qt. saucepan. Cook over moderate 
heat, stirring frequently until mixture begins to bubble. Remove 
from heat, stir in peanut butter; mix well. Add Rice Krispies, stir 
until well blended. Press mixture into buttered 13 x 9 inch pan. 
Yields 48 bars, 2 x 1 inch. 

Vicki Jane Kimball 



PARTY COOKIES 



1 cup shortening 

} cup brown sugar 

1 2 cup granulated sugar 

2 tsp. vanilla 
2 eggs 



7Va cups sifted all purpose flour 
1 tsp. soda 
1 tsp. salt 

IV2 cups M & M's (3/4 pound) 
plain chocolate candies 



Blend shortening and sugars, beat in vanilla and eggs. Sift remain- 
ing dry ingredients together, add to the sugar and egg mixture. Mix 
we!!, stir in V2 cup M & M's plain chocolate candies. Reserve remain- 
ing candies for decoration. Drop from teaspoon onto ungreased 
cookie sheet. Decorate tops of cookies with remaining M & M's 
candies as desired. Bake at 375 degrees for 10 to 12 minutes until 
golden brown. After baking some of the candies may be slightly 
cracked, this adds texture and interest to your cookies. Makes about 
6 dozen, IVi" cookies. 

Donna Kimball 



FUDGE 



32 Marshmallows 

2V2 cups sugar 

14 lb. margarine 

9 oz. pkg. chocolate chips 



V4 cup water 

1 6-oz. can evaporated milk 

Va tsp. salt 



Put marshmallows and water in top of double boiler and heat until 
marshmallows are dissolved, stirring to keep from sticking. Put 
sugar, margarine, milk and salt in a frying pan, mix thoroughly, 
bring to rolling boil and continue boiling for 8 minutes stirring con- 
stantly. Remove from heat, add to marshmallow mixture, then add 
chocolate chips and if desired add one cup of nuts. Pour into 8x12 
pan. 

Doretha K. Craven 

-102- 



FROSTED MOLASSES CREAMS (Bar Cookies) 

Vi cup shortening IV2 tsp. baking powder 

V2 cup sugar 3/4 tsp. salt 

1 egg, beaten Va tsp. soda 

V2 cup molasses 1 tsp. cinnamon 

1/3 cup strong hot coffee V2 tsp. cloves 

IV2 cups flour 

Cream sugar and shortening well, beat in egg, molasses and coffee. 
Sift together remaining ingredients, add to creamed mixture, blend 
well. Bake in greased lined 9x13 pan at 350 degrees 25 minutes. 
Cool in pan. Frost as follows: Va cup butter, 2 cups confectioners 
sugar, 2 tbs. coffee, dash of salt. Blend all ingredients well until 
smooth enough to spread on top of cake. 

Mrs. Thelma Reid 



SUGAR COOKIES 

2 cups flour (approximately) 1 cup sugar 

IV2 tsp. baking powder 1 egg 

Va tsp. salt 1 tsp. vanilla 

V2 cup butter or margarine 1 tbs. milk 

Sift IV2 cups flour with baking powder and salt. Cream butter with 
sugar, add egg, vanilla and milk, and mix. Add flour mixture and 
enough of the remaining flour to make a dough just thick enough 
to roll, chill. Place on lightly floured board, roll out to Vs inch in 
thickness. Cut with fancy cookie cutters. Bake in a moderately hot 
oven 375 degrees about 8 to 10 minutes. Makes about five dozen 
cookies. If desired, sprinkle the cookies with sugar before baking. 

Mrs. Lagette Woosley 



PUMPKIN COOKIES 

Sift together and set aside 

3!/2 cups flour Vi tsp. soda 

2 tsp. baking powder V2 ea. tsp. nutmeg and cinnamon 

V2 tsp. salt Va tsp. ginger 

Mix 1 cup sugar, V2 cup brown sugar and V2 cup Crisco. Cream well. 
Blend in 2 eggs, IV2 cups pumpkin and 1 tsp. lemon flavoring. Add 
dry ingredients and mix well. Stir in 1 cup raisins and 1 cup nuts. 
Drop by spoonful on greased cookie sheet and bake at 375 degrees, 
1 2 to 15 minutes. Frost while warm 

with — Blend 2 tsp. soft butter, 2 cups lOx sugar, add 2 tsp. lemon 
juice or 2 tsp. lemon flavoring and 1 or 2 tsp. milk. Will be fairly 
thin — spread on cookies. 

Norma Sue Chambers 

-103- 



LEMON SQUARES 

1 cup flour Va cup powdered sugar 
Vz cup butter 

Sift flour and sugar into bowl. Blend in butter with fingertips until 
well mixed. Pat evenly into botom of 8x8 pan. Bake for 20 min. 
at 350 degrees. Meanwhile beat together: 

2 eggs 2Vz tbs. fresh lemon juice 
1 cup granulated sugar dash of salt 

Vz tsp. baking powder 

Pour over baked crust and return to oven 20 to 25 minutes at same 
temperature. Cool on rack, cut in squares, sprinkle with sifted pow- 
dered sugar. 

Marcia Thomason 



PECAN BARS 

2 sticks margarine 2 tsp. vanilla 

1 cup sugar dash of salt 

1 egg, separated chopped nuts 

2 cups plain flour 

Cream sugar, butter, egg yolk, and vanilla. Add flour. Spread thin 
on 2 ungreased cookie sheets. Beat egg white until slightly frothy. 
Spread on top of cookie mixture. Sprinkle with chopped nuts. Bake 
30 to 45 minutes or until golden brown at 250 degrees. Cut in squares 
while still warm. 

Donice Cude 



POM-POM CANDY 

1 box graham crackers (crushed) 
1 box confectioners sugar 

1 pound jar crunchy peanut butter 

2 sticks margarine 

Melt margarine. Add other ingredients and mix thoroughly by hand. 
Press into small balls and place on wax paper. 

Chocolate Covering 

1 1 2-oz. package chocolate semi-sweet morsels 
Vz stick household wax 

Melt wax, add chocolate. Stir constantly until melted. Dip each ball 
into chocolate mixture and place on wax paper to cool. Makes about 
3 dozen balls. Place in covered container and store in refrigerator. 

Mrs. Eli Hine 

— 104— 



RICH CHIPPY SQUARES 

1 stick butter 1 cup coconut 

1 cup graham cracker crumbs 1 cup chopped nuts 

1 6-oz. pkg. chocolate morsels 1 15-oz. can Eagle Brand milk 

1 6-oz. pkg. butterscotch morsels 

Melt butter in 9"xl3" baking pan in 325 degree oven. Add crumbs 
to butter and mix well. Pat out the mixture on the bottom of the pan. 
Sprinkle the chocolate and butter scotch morsels evenly over the 
buttered crumbs, then sprinkle the coconut and the nuts in the 
same manner. Carefully spoon the milk evenly over the top. Bake 
for 25 minutes (or until light golden brown) at 325 degrees. Will 
make 48 IV2" squares. 

from the Cook Book of Mrs. Irene B. Sapp 



CHOCOLATE-CHIP SAN DABS 

3/4 cup butter or margarine 2 tsp. water 

4V2 tbs. confectioners sugar IV2 tsp. vanilla 

2 cups flour V/a cups chocolate chips 

Cream butter and sugar, add flour, water, vanilla and chocolate 
chips. Pinch pieces of dough and shape in one inch balls. Bake in 
oven 325 degrees for 35 to 40 minutes. Remove from oven, cool 
for 5 minutes then roll in powdered sugar. 

Mrs. Willard Snow 



MISSISSIPPI MUD 

2 sticks margarine (Sift together:) 

2 cups sugar IV2 cups^ flour 

4 eggs V2 cup cocoa 

Dash salt 1 tsp. baking powder 

IY2 cups nuts, chopped V2 tsp. vanilla 

Mix all ingredients well, pour into well greased 9x13 pan. Bake at 
350 degrees for 30 minutes or until done. 

1 10-oz. package small marshmallows, mash these on top of hot 
cake, top with icing: 

1 box powdered sugar 1/3 cup cocoa 

V2 stick margarine Vi cup milk 

Vi tsp. vanilla 

Mix together, spread on top of marshmallows and cake. 

Ann H. Snipes 

-105- 



CLUSTERS 

• 

12 oz. Semi Sweet chocolate or 6 oz. can Planters cocktail 

butterscotch morsels peanuts 

3 oz. can Chow Mein noodles 

Melt chips in double boiler, add noodles and peanuts, stir. Drop 
by spoonfuls on wax paper, cool. 

Melody Thomason 



CHINESE NUT BALLS 

Vi lb. butter or margarine 2 cups plain flour 

5 tbs. sugar 2 tsp. vanilla 

2 cups pecans 

Mix ingredients and roll into balls, bake at 300 degrees for 35 min- 
utes or until lightly browned. Roll in confectioners sugar as soon as 
removed from oven. Roll in sugar to coat. 

Mrs. Larry Simmons 



-106- 



Cakes and Frostings 

VANILLA WAFER CAKE 

2 sticks margarine 1 cup pecans (chopped) 

2 cups sugar 14 oz. of flaked coconut 

6 eggs Vi cup milk 
1 1 2-oz. pkg. vanilla wafers 

Cream sugar and margarine, add eggs one at the time, beat well 
after each addition. Add crumbs and milk alternately, stir in coco- 
nut and pecans. Pour into greased floured tube pan. Bake 325 de- 
grees for 1 hour and 45 minutes to 2 hours until tests done. 

Mrs. Harold A. Thacker, Sr. 



ITALIAN CREME CAKE 

(Have all ingredients at room temperature) 

1 stick butter 2 cups flour 

Vi cup Crisco 1 cup buttermilk 

2 cups sugar 2 tsp. vanilla 

5 egg yolks 1 cup chopped pecans 

1 tsp. soda 1 cup coconut 

5 egg whites, beaten 

Cream butter, Crisco and sugar. Add egg yolks. Sift flour and soda 
together 3 times, add to creamed mixture, alternately with butter- 
milk, beginning and ending with flour mixture. Stir in nuts and 
coconut. Fold in egg whites. Bake in 3 nine-inch cake pans at 350 de- 
grees for 20 to 25 minutes. 

Icing 

1 8-oz. cream cheese (room 1 box powdered sugar 

temperature) 1 tsp. vanilla 

Vi cup Crisco 
(If too thick add small amount of milk) 

Mrs. Hubert Talley 

DELIGHTFUL CHOCOLATE FROSTING 

2 3-oz. pkgs. cream cheese 1 box confectioner's sugar 
Vi cup Crisco V2 pkg. German chocolate 
V2 tsp. vanilla Va cup warm water 

Cream both pkgs. cream cheese and Crisco with vanilla. Sift con- 
fectioner's sugar. Melt chocolate in the warm water. Add sugar and 
chocolate mixture alternately to the cream cheese mixture. Beat well. 
Will frost one 9-inch cake. 

Mrs. Deborah Wood 

-107- 



BLACK WALNUT-PRUNE CAKE 

3 eggs 1 tsp. vanilla 

1 cup vegetable oil V2 tsp. nutmeg 

1 cup buttermilk V2 tsp. allspice 

2 cups flour IV2 cups sugar 

1 tsp. soda 1 large jar junior prunes 

1 tsp. cinnamon 3/4 cup chopped black walnuts 

Blend sugar and oil. Beat in eggs well and add dry ingredients al- 
ternately with milk and vanilla. Fold in nuts and pr,une juice. Bake in 
prepared loaf or mold cake pan at 350 degrees for 45 minutes. Cake 
is rich and moist — without frosting. 

Frosting: 

1 cup sugar 1 tbs. white corn syrup 

I/2 cup buttermilk V2 tsp. vanilla 

V2 tsp. soda Va, cup butter 

Boil ingredients until it forms soft ball stage without stirring on low 

heat. Cool slightly, beat well and pour over hot cake. 

Mrs. Walter L. Brothers, Sr. 



SCOTCH CHOCOLATE CAKE 

2 cups all-purpose flour (plain) 4 heaping tsps. cocoa 

2 cups granulated sugar 1 cup water 

1 stick margarine V2 cup buttermilk 
V2 cup Wesson oil 1 tsp. soda 

2 eggs 1 tsp. vanilla 

Combine flour and sugar in mixing bowl, mix well. In saucepan put 
margarine, shortening, cocoa and water and bring to a rapid boil, 
then pour over flour and sugar mixing gradually. Add soda to but- 
termilk and add with other ingredients. Mix and turn into greased, 
floured pan. Bake at 350 degrees for 35 minutes. Make icing 5 
minutes before cake is done and pour hot icing over hot cake. Use 
10x12 pan or larger. 

king 

1 stick margarine or butter 1 tsp. vanilla 

4 tbs. cocoa 1 cup chopped pecans 

6 tbs. milk 1 cup flake coconut 
1 box powdered sugar 

In saucepan combine margarine, cocoa and milk. Bring to a boil 
stirring constantly to prevent sticking. Remove from heat and add 
other ingredients. Spread on hot cake. Icing can be used without 
coconut and nuts. 

Mrs. William Yokley 

-108- 



SOUR CREAM COFFEE CAKE 

2 sticks butter or oleo Vi tsp. lemon extract 
IV2 cups sugar V2 tsp. almond extract 

3 eggs 1 tsp. cinnamon 
1 carton sour cream (1 cup) 1 tsp. nutmeg 

1 tsp. soda V2 cup chopped pecans 

1 tsp. baking powder 1 cup brown sugar 

V2 tsp. salt 2V2 cups flour 

Cream butter, sugar, add eggs. Add dry ingredients alternately with 
sour cream. Grease and flour 9x12 cake pan. Combine brown sugar, 
nuts and spices. Put one-half batter in pan. Sprinkle half brown 
sugar mixture over top. Add rest of batter and top with sugar mix- 
ture. Bake at 350 degrees for 25 minutes or until done. 

Mrs. Robert Tilley 



LOAF CAKE 

1 box powdered sugar 2 tbs. orange or lemon juice 

3 sticks butter 1 tsp. vanilla 

6 eggs 3 cups and 2 tbs. flour 

Cream butter and sugar, add eggs one at the time, beat at medium 
speed then add flour and juice and vanilla, beat 2 minutes longer. 
Bake 1 hour and 20 minutes at 350 degrees. 

Icing 

V- cup orange or lemon juice 1 cup white sugar 

Mix and pour on cake when removed from oven. 

Mrs. Paul Hine 



CHOCOLATE POUND CAKE 

V2 lb. butter V2 tsp .salt 

V2 cup Crisco 4 tbs. cocoa (heaping) 

3 cups sugar 3 cup sifted flour 

5 eggs 1 cup milk 

I/2 tsp. baking powder 1 tbs. vanilla 

Cream butter, Crisco and sugar. Add one egg at a time. Mix baking 
powder, salt, and cocoa with sifted flour and add to mixture, al- 
ternating with milk. Add vanilla. Bake for one hour and 45 minutes 
at 325 degrees. 

To make a regular pound cake, substitute flour for the cocoa and 
lemon extract for the vanilla. 

Mrs. James S. Thore 

-109- 



YUMMY SPICE CAKE 



Vi lb. butter or margarine 
Vi cup Criscp.. , .. .-.;' 

3 cups sugar . , 
5 eggs . ,. 

2Vi cups shifted flour 
Vi tsp. allspice,.. . 
2 tsp. cinnamon 



Va tsp. nutmeg 

Vi tsp. mace 

Vi tsp. cloves 

Vi tsp. salt : ■ ...;.. 

Vi tsp. baking powder : 

Vi tsp. vanilla 

1 cup and 2 tbs. milk 



L Cream butter, shortening and sugar. 2. Add eggs one at a time, 
mixing well. 3. Sift flour, spices, salt and baking powder together. 
4. Add to. creamed mixture and alternate with milk. 5. Add vanilla,. 
6. ,Turn into a large greased and floured tube pan. 7. Bake at 325 
degrees for 1 hour and 15 minutes. 



Glaze 



1 cup brown sugar 
V2 stick butter 



Va cup evaporated milk 



Boil for 3 minutes, pour over cake while hot. 

Connie Boyan Walter 

APPLE CAKE 



2 cups sugar 
VA cups Mazola oil 

3 eggs 
3 cups flour 
3 cups apples, chopped 

Combine all ingredients together. Mixing well. Bake in layers or 
mold pan at 350 degrees until done. 



Vi cup black walnuts, chopped 

Vi cup pecans, chopped 

1 tsp. soda 

1 tsp. vanilla or any kind 



Icing 



VA cups brown sugar 
Vi stick margarine or oleo 



1/3 cup milk 
1 tsp. flavoring 



Let boil until it comes to a full boil. Cool a little to ice. 

Mrs. Kate Trotter 

EASY MIX TWO LAYER CAKE 

Have all ingredients at room temperature. Sift together: 

1-3/4 cups sifted flour 1 tsp. salt 

2V2 tsp. baking powder V/a cups sugar 

Add Vi cup easy mix shortening and Vi cup milk. Beat for 2 minutes, 
add Va cup milk and 2 unbeaten eggs, and 1 tsp. vanilla. Beat 2 min- 
utes longer. Pour into one oblong and/or two round floured pans. 
Bake 30 to 35 minutes at 350 degrees. Good with fruit or frosting. 

Mrs. Deanie Dixon 



-110- 



PERFECT CHOCOLATE CAKE 

1 cup unsifted unsweetened Vi tsp. baking powder 

cocoa (scant) 1 cup butter or regular marga- 

2 cups boiling water rine softened 
2-3/4 cups sifted all purpose 2V2 cups granulated sugar 

flour 4 eggs 

2 tsp. baking soda IV2 tsp. vanilla extract 

V2 tsp. salt 

In medium bowl, combine cocoa with boiling water, mixing with wire 
whisk until smooth. Cool completely. Sift flour with soda, salt and 
baking powder. Preheat oven to 350 degrees. Grease well and 
lightly flour three 9-inch by 1 V2 inch pans. In large bowl of electric 
mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping 
bowl occasionally, until light — about 5 minutes. At low speed, beat 
in flour mixture (in fourth) alternately with cocoa mixture (in thirds), 
beginning and ending with flour mixture. Do not overbeat. Divide 
evenly into pans smoothing top. Bake 25 to 30 minutes or until 
surface springs back gently pressed with fingertip. Cool in pans 10 
minutes. Carefully loosen sides with spatula, remove from pans, 
and cool on racks. 

Filling 

1 cup heavy cream, chilled sugar 

Va cup unsifted confectioner's 1 tsp. vanilla extract 

Whip cream with sugar and vanilla and refrigerate. 



Frosting 

1 pkg. (6 oz.) semisweet choco- 1 cup butter or regular margarine 

late pieces 2V2 cups unsifted confectioner's 

V2 cup light cream sugar 

In medium saucepan, combine chocolate pieces, cream, butter, stir 

over medium heat until smooth. Remove from heat. With whisk, 

blend in 2V2 cups confectioner's sugar. In bowl set over ice, beat 
until it holds shape. 

TO ASSEMBLE CAKE: On plate, place a layer, top side down, spread 
with half of cream. Place second layer, top side down and spread 
with rest of cream. Place third dayer, top side up. 

TO FROST CAKE: With spatula frost sides first, covering whipped 
cream; use rest of frosting on top, swirling decoratively. Refrigerate 
at least 1 hour before serving. To cut, use a thin-edged knife; slice 
with a sawing motion. Serves 10-12. 

Mrs. Robert G. Thomason, Jr. 

-Ill- 



RED VELVET CAKE 

Va cup shortening 1 cup buttermilk 

IV2 cups sugar 2Va cups cake flour 

2 eggs 1 tsp. vanilla 

2 oz. red food coloring 1 tsp. soda 

2 tbs. cocoa 1 tbs. vinegar 
Vi tsp. salt 

Cream shortening, sugar, and eggs. Mix red coloring and cocoa. 
Add to creamed mixture. Add salt to buttermilk and add alternately 
with flour. Blend thoroughly. Add vanilla. Mix soda and vinegar and 
fold into batter. Bake at 350 degrees for 30 minutes in two 9 inch 
pans. Split layers to make four. 

Icing 

Combine 3 tbs. flour and 1 cup milk. Cook until thick (consistancy of 
oatmeal). Beat this after cold until like whipped cream. Add 1 cup 
sugar, 1 cup butter, and 1 tsp. vanilla. Beat until creamy and spread- 
ing consistency. Cake must be cold before icing. 

Mrs. Curtis Lee Todd 



ORANGE SLICE CAKE 

2 sticks butter ZVi cups plain flour 

2 cups sugar 1 box dates, cut in small pieces 

4 eggs 1 lb. orange slice candy, cut in 

Vi cup buttermilk small pieces 

1 tsp. soda, dissolved in butter- 1 can angel flake coconut 

milk 2 cups pecans, finely chopped 

Cream butter and sugar. Add eggs, one at a time. Add the remain- 
der of the ingredients. Put in a tube pan and bake 2Vi hours at 250 
degrees. Leave in the pan overnight. As soon as you take it out of 
the oven pour 1 cup fresh orange juice and 2 cups 4-X powdered 
sugar over cake. 

Ella Stewart 



GINGERBREAD 

V2 cup butter 2Vi cups flour (sift before 

1 cup sugar measuring) 

2 eggs, beat 1 at a time Va tsp. salt 

Vi cup molasses VA tsp. ginger 

1 tsp. soda Vi tsp. cinnamon 

Vi cup sour miik Vi tsp. allspice 

Mix ingredients and cover. Set in refrigerator. Bake when you are 
ready. Sprinkle top with a little brown sugar and butter. 

Connie Stewart 

-112- 



BANANA NUT CAKE 

2V2 cups flour 2/3 cup shortening 

2/3 cup buttermilk 1-2/3 cup sugar 

VU tsp. baking powder 1!4 cup mashed bananas 

1 tsp. soda 2 eggs 

1 tsp. salt Vi cup finely chopped pecans 

Sift dry ingredients into bowl, add shortening, 1/3 cup of butter- 
milk and bananas. Beat well for 2 minutes, add 1/3 cup buttermilk 
and eggs, beat two minutes more. Fold in nuts. Pour batter into 2 
nine-inch round pans or 9V2 x 13 pan. Bake at 350 degrees for 30 
minutes for two layers and 40 minutes for long pan. Cool slightly. 

MIX: y 4 cup milk 

1 cup brown sugar Va tsp. salt 

Va cup butter 2 tbs. vanilla 

Cook for 4 minutes, beat well and pour over cake. 

Mrs. Robert C. Rothrock, Sr. 



YUM-YUM CAKE 

Mix one cup of finely chopped or ground nuts with 2 tablespoons of 
brown sugar and 2 teaspoons of cinnamon. Set aside for late use. 
In a mixing bowl combine: 

1 box Duncan Hine Butter Recipe Va cup sugar 

Golden cake mix V2 cup Crisco oil 

4 eggs 1 carton sour cream 
Va cup water 

Beat ingredients at high speed for 2 minutes. Pour 2/3 of the batter 
into a greased and floured Bundt Pan. Sprinkle the nut mixture 
evenly over the batter in the Bundt Pan before adding the remain- 
ing batter. Bake in a preheated 325 degree oven for 45 minutes. 
Remove from the oven and let cake stand in the pan for 45 minutes 
before turning it out. When the cake is cool, cover with a glaze 
made of 1 cup of powdered sugar and 2 tablespoons of milk. Va- 
nilla, lemon, or almond extract may be added if desired. 

Velma Gray Parnell 



SELF RISING FLOUR CAKE 

3/4 cup Crisco 2Vz cups self-rising flour 

IV2 cup sugar 3 eggs 

1 cup buttermilk 1 tsp. vanilla 

Cream Crisco and sugar together. Add buttermilk and then add flour. 
Add eggs and vanilla. Makes three 8-inch layers or two 9-inch lay- 
ers. Bake at 350 degrees until cake tests done. 

Etta Mae Jones 

-113- 



CARROT CAKE 



V/t. cups cooking oil 

2 cups sugar 

4 eggs 

2 cups self-rising flour 

Beat oil and sugar together. Add eggs and beat well. Sift flour, cin- 
namon and soda. Add carrots and nuts. Bake in three layers at 350 
degrees for 25 to 30 minutes. 



2 tsp. cinnamon 
Vh tsp. soda 

3 cups shredded carrots 
1 cup pecans (optional) 



Icing 



Pinch salt 
1 tsp. vanilla 



1 stick butter or margarine 
1 8-oz. pkg. cream cheese 
1 box 10XX powdered sugar 

Have butter and cheese at room temperature and beat until creamy. 
Add sugar, salt and vanilla. 

Beverly W. Minton 



DECORATORS WHITE ICING 



1 cup granulated sugar 
Va tsp. salt 

2 tbs. white corn syrup 
2 unbeaten egg whites 



3 tbs. water 
1 tsp. vanilla 

1!4 cups sifted confectioner's 
sugar 



Mix all ingredients together except vanilla, and confectioner's sugar 
in top of double boiler. Beat well and place over boiling water. Cook 
until mixture stands in peaks (about 4 or 5 min.) beating the entire 
time. Remove from heat, add vanilla and confectioner's sugar and 
blend until smooth. Yield 3V2 cups icing. Generous for two 9-inch 
layers or will do for three 8-inch layers. 

It is called decorator's icing because it can also be used in a deco- 
rator's tube for a more elaborate frosting. 

Mrs. Grace G. Hine 



POUND CAKE 



1 cup milk 

3 cups Swans Down cake flour 

1 tsp. favorite flavoring 



3 cups sugar 
Vz cup Crisco 
2 sticks margarine 
5 eggs 

Cream sugar, shortening and butter. Add eggs one at a time, beat- 
ing after each addition. Add milk alternately with flour. Add flavor- 
ing. Beat until creamy. Pour into greased tube pan and bake one 
hour at 325 degrees. Increase heat to 350 degrees and bake one- 
half hour longer. DO NOT preheat oven. 

Mrs. Ruth Hine 



-114- 



COOKIE SHEET CAKE 

Sift together: 2 cups sugar 

2 cups flour Vz tsp. salt 

Put in saucepan and bring to a boil the following: 

1 stick margarine 6 tbs. cocoa and add to the 

I cup Wesson oil above flour mixture 

1 cup water 

Add Vz cup buttermilk with 1 tsp. soda dissolved in it, and 2 eggs, 
beat weil and add 1 tsp. vanilla. 

Pour into greased and floured pan 18x12x1. Bake at 350 degrees 
for 20 minutes, no longer. 

Icing 

1 stick margarine 6 tbs. canned milk 

1 box powdered sugar 2 tbs. cocoa 

1 tsp. vanilla 

Stir until smooth, add chopped nuts and frost as soon as above cake 
comes from the oven. 

Mrs. Harvey L. Hines 



MELTiNGLY MOIST LEMON POUND CAKE 

1 box lemon gelatin (3 oz.) 3/4 cup cold water 

1 pkg. (1 lb. 2V2 oz.) yellow 1 tsp. lemon extract 

cake mix 4 eggs 
3/4 cup salad oil 

Add gelatin to cake mix. Mix well. Add oil, water, and extract. Blend 
these ingredients together. Add eggs, one at a time, and mix well. 
I. use an electric mixer. Pour into a greased and floured tube pan. 
Bake at 300 degrees for 45 minutes or until done. Let cake cool in 
pan 15 minutes before turning out. 
Cake may be frosted with lemon glaze or lemon icing. 

Mrs. B. H. Hine 



QUICK DEVIL'S FOOD CAKE 

1 tsp. soda 4 tbs. cocoa 

1 cup sour cream 1 tsp. vanilla 

1 cup sugar 1 tsp. baking powder 

1 cup flour Pinch salt 

2 eggs 

Dissolve soda in sour cream. Add the remaining ingredients and mix 
thoroughly. Bake in slow oven at 325 degrees for 25 to 30 minutes. 
Makes two 9-inch layers. 

Mrs. E. N. Hine, Jr. 

-115- 



CHOCOLATE DELIGHT CAKE 

Frosting 

Cream: 8 oz. pkg. cream cheese and 3 oz. pkg. cream cheese, 1 cup 
Crisco, 1 tablespoon vanilla. Measure 1 box sifted powdered sugar 
and add to cream cheese mixture. Sift another box of powdered 
sugar and add also with Vi cup of warm water. Beat well. Blend in 
1 pkg. German chocolate (melted) and add to cream mixture. Take out 
over half for frosting and set aside. 

Layers 

Combine Va cup Crisco to remaining batter and mix well. Blend in 
3 eggs, one at a time and beat for one minute. Sift together 214 cups 
plain flour, 1 teaspoon soda, 1 teaspoon salt. Measure 1 cup butter- 
milk alternately with sifted dry ingredients to cream mixture be- 
ginning and ending with dry ingredients. Bake in moderate oven 
350 degrees for 25 to 30 mnutes. Cool and frost with reserved 



chocolate frosting. 



Mrs. Linda K. Jarvis 



APRICOT BUNDT CAKE 

1 pkg. Duncan Hines lemon 1!4 cups apricot nectar 

cake mix 4 eggs 

Vi cup sugar 1 tsp. lemon extract 
V2 cup Wesson oil 

Combine ingredients and bake in Bundt cake pan at 400 degrees 
until brown (about 45-55 minutes). Pour glaze over cake while it 
is still warm. 

Glaze 

Combine IV2 cups powdered sugar with juice of one orange. Spoon 
over cake which has been turned onto a cooling rack. 

Mrs. Scott Brent 



116- 



Pies 

OLD FASHIONED JOHNNIE PIE 

1 cup brown sugar (scant) 1 cup milk 

2 rounding tbs. flour 1 tbs. butter or margarine 
Pinch salt and cinnamon 

Mix sugar and flour, salt, add milk and stir until dissolved. Pour 
into unbaked crust, dot with butter and sprinkle with cinnamon. 
Bake in 350 degree oven until done, or about like custard. 

Mrs. Pena Rothrock Smith 



CUSTARD PIE 

3 cups milk 3/4 cup sugar 

3 tsp. flour 1 tsp. vanilla (or favorite 

3 or 4 eggs beaten flavoring) 

Va tsp. salt 

Mix the above ingredients and pour into unbaked pastry shell. Bake 
in 350 degree oven for 25 to 35 minutes or until done. 

Mrs. Virgil Reid 

BUTTERNUT SQUASH PIE 

1 cup butternut squash 1 cup sugar 

3 tbs. butter V2 cup evaporated milk 

1 egg 1 tbs. flour 

1 tsp. vanilla V2 tsp. nutmeg 

Vz cup coconut (optional) Dash ginger and cinnamon 

Mix sugar, squash and butter. Mix egg and milk, add to squash 
mixture, with other ingredients. Pour into unbaked pie shell. Bake 
at. 350 degrees 30 to 35 minutes. 

Mrs. Tom Sink 



PEACH COBBLER 

1 cup all-purpose flour 14 tsp. salt 

1 cup sugar 3/4 cup milk 

1 tsp. baking powder 1 stick of butter 

Melt butter in baking dish, then add the remaining ingredients. Mix 
these ingredients (but not with mixer). 

Mix 3/4 cup sugar with 10 peaches (peeled and sliced). Pour peach 
mixture on top of the batter. Bake in 350 degree oven for 40 min- 
utes. Blackberries could be used in place of the peaches. 

Mrs. Gene Reich 
-117- 



SWEET POTATO PIE 

2 cups mashed sweet potatoes 1 stick butter 

2 eggs (well beaten) , 1 large can Pet milk 

Vi cup brown sugar V2 cup white sugar 

1 tsp. vanilla 1 tsp. lemon flavoring 
Makes two-pies. 

Mix all ingredients and pour into unbaked crusts. Bake 15 minutes 
at 375 degrees, then cut heat to 350 degrees and bake for 30 min- 
utes'. ■-:'■■ :'■■■■ - . ■ '■'.. 

; Mrs. Raleigh Ingram 



ICE CREAM PIE 

1-2/3 cups Pet evaporated milk Vanilla wafers (approx. 20) 

(- tall can) unsweetened Any flavor Kool-Aid drink mix 

1 cup sugar . (unsweetened) 

Chill milk until almost frozen at edges. Put ice cold milk into (cool) 
large bowl. Use cold beaters and whip at high speed until fluffy. 
Add the sugar and Kool-Aid — whip until stiff. 

Line bottom of 9-inch pie pan with vanilla wafers. Pour in whipped 
mixture and freeze until firm — 3 to 4 hours. Also makes delicious 
ice cream cones. Put in ice tray and freeze. 

Mrs. Dianne Clodfelter 



MILLIONAIRE'S PIE 

2 9-in. Graham cracker crusts topping 

1 can (#21/2) peach slices 1 can (14 oz.) sweetened con- 

1 can (20 oz.) crushed pineapple densed milk 

V2 cup lemon juice Chopped pecans 

1 carton (9 oz.) frozen whipped 

Drain peaches and chop, combine with drained pineapple and re- 
maining ingredients. Turn into crumb crusts, sprinkle with pecans 
and chll. 

Geneva Kimball 



APPLE CRISP 

6 to 8 apples, thinly sliced V2 cup pastry or cake flour 

Va cup water 1 tsp. cinnamon 

3/4 cup sugar 6 tbs. butter or margarine 

Peel and slice apples (thin) into a baking dish, add the water. Com- 
bine the sugar, flour, cinnamon and salt. Blend in the butter until 
crumbly in consistency. Pour over sliced apples. Bake uncovered 1 
hour at 350 degrees. 

Mary Alice Vogier 

-118- 



PEANUT BUTTER CUSTARD 

Mix together — Vi cup peanut butter, 3/4 cup powdered sugar. 

Spread half of this mixture in Baked Pie Shell. 

Cook together in double boiler: 

2/3 cup sugar 3 cups of milk 

3 tbs. cornstarch 3 egg yolks 

1 tbs. flour 2 tbs. butter 

Pinch of salt 1 tsp. vanilla 

Cook in usual way for Cream Pie until thickened — 

Meringue: Va cup sugar 

3 egg whites Va tsp. cream of tartar 

Sprinkle remainder of peanut butter mixture on top of meringue 
and brown. 

Mrs. Talmadge James 



PIE CRUST MIX 

8 cups flour 1 tbs. salt 

2Va cups shortening 

Cut shortening into flour and salt until it is about like cornmeai. Store 
in air-tight container. When ready for a crust, use a little over one 
cup of mix with 2 or 3 tablespoons milk. Roll out for 9 inch crust. 

NEVER FAIL PIE CRUST 

1 cup sifted cake flour 1 tsp. salt 

2 cups sifted all-purpose flour 1 cup shortening 

1 tbs. sugar 1 egg - milk 

Combine shortening and dry ingredients. Beat one egg slightly in 
measuring cup. Add enough milk to make Vz cup. Add ali liquid to 
the shortening and flour mixture, stir with a fork until mixture sticks 
together. Roll out on slightly floured board or pastry canvas. Makes 

3 single crusts. Bake crusts 8 to 10 minutes in 425 degree oven. 

Mrs. James E. Hayworth 

PECAN PIE 

2 eggs Vi cup butter, or less 
2 cups brown sugar Vi cup milk 

Va tsp. salt 1 cup broken pecans 

1 tsp. vanilla 

Beat eggs thoroughly with sugar, salt, milk and melted butter. Add 
pecans, pour into unbaked pastry shell. Bake in moderate oven 350 
degrees about 50 minutes or until done. 

Pena Stewart 

-119- 



FRESH STRAWBERRY PIE 

1 9-in. baked pastry shell Red food coloring 

IV2 qts. fresh berries V/i cups sugar 

Whipped cream or whipped 4 tbs. cornstarch 

topping 2 tbs. lemon juice 

Wash and cap berries, reserving half of them — the larger ones. 
Mash the rest of the berries and add the sugar, cornstarch that has 
been mixed together. Cook 5 to 6 minutes stirring or until clear and 
thickened. Stir in lemon juice and few drops of red food coloring. 
Cool. Add the whole berries to the cooled mixture, saving a few 
for garnish. Pour into baked pastry shell. Top with whipped cream, 
and garnish with a few whole berries just before serving. 

Inez J. Crews 



REFRIGERATED DESSERT 

Lemon-Pineapple Refrigerated Dessert 

1 small can crushed pineapple 1 beaten egg 
and juice 1 cup sugar 

Cook until thickened (slowly), cool. 
Add: 1 box lemon Jello 

Beat 1 large can pet milk and add to above mixture. Pour into graham 
cracker crust. Makes 2 9-in. pies. Keep refrigerated until read to use. 

Mrs. Ernest Parker 



■120- 



Meats 

SIMPLE SPAGHETTI SAUCE 

1 lb. hamburger 1 medium onion 

14 stick butter 1 tsp. chili powder 

1 can tomato soup 1 can water 

1 small green pepper V2 tsp. Italian seasoning 

Melt butter in pan, crumble hamburger in pan and fry. Combine 
tomato soup and water, pepper, onion, chili powder and seasoning. 
Boil 15 to 20 minutes. Add meat to sauce, salt and pepper to taste. 

Mrs. Robert E. Tuttle 

CHILI CON CARNE 

IV2 lbs. ground beef 3 cups canned tomatoes 

3 medium onion, chopped 1 cup water 

1 bud garlic, finely chopped 3 bay leaves 

3 tbs. shortening 1 tbs. salt 

2 cans kidney beans 2 or 3 tbs. chili powder 

Fry meat, onions and garlic in shortening, stirring until brown. Add 
remaining ingredients. Cover and simmer for one hour. Remove bay 
leaves. 6 to 8 servings. 

Mrs. Nina W. Smith 

TACO SAUCE 

4 cans whole tomatoes, drained 3 Jalapenda peppers (clean out 

and chopped seeds and chop) 

Vi cup chopped onions 2 tsp. olive oil 

2 tbs. garlic Salt and pepper to taste 
2 tbs. oregano 

Brown onions in oil, mix in tomatoes and other ingredients, heat 
but do not boil. Simmer about 1 hour. Serve with shredded cheddar 
cheese, tomatoes and lettuce. (Meat can be chicken, roast or ground 
beef.) 

Ricky Simmons 

BEEF STROGONOFF 

2 lbs. stew beef, chuck or sirloin 1 can button mushrooms 
2 cans steak sauce (with mush- 4 tsp. crushed dill 

rooms) Salt and pepper to taste 

1 can onion soup 1 pt. sour cream 

Flour and brown meat. Add steak sauce, mushrooms and dill. Cook 
over low heat until meat is done — about 3 hours. Add sour cream 
and serve over rice. 

Mrs. Odessa Pitts 

-121- 



LEE'S FAVORITE CASSEROLE 



1/3 cup mayonnaise 
VA cups grated cheese 
2 tbs. butter 
4 oz. wide cooked noodles, 

buttered 
1 tsp. prepared mustard 



1 lb. ground beef (cooked) 
1/3 cup evaporated milk 

2 eggs 

1/3 cup ketchup 
Va chopped onion (optional) 
Vh tsp. salt 
Va cup chopped green pepper 

Mix beef, milk, eggs, ketchup, onion and salt — set aside. Mix 
cooked noodles, mustard, green pepper and mayonnaise. Spread 
this mixture in a greased 2 qt. baking dish. Spread beef mixture 
(which has been cooked until color changes, do not brown). Sprinkle 
with shreded cheese. Bake at 325 degrees 30 minutes. 

Mrs. G. Ricks Sink 



HEAVENLY SPAGHETTI 



1 7-oz. pkg. spaghetti 
IM2 lbs. ground beef 

2 8-oz. cans tomato sauce 
1 8-oz. pkg. cream cheese 
Vz lb. cottage cheese 



Va cup sour cream 
1/3 cup chopped onions 
1 tbs. minced green pepper 
Salt and pepper 



Cook spaghetti, drain. Cook beef until it loses its color. Do not pour 
off grease. Add tomato sauce, salt and pepper and remove from 
heat. Mix cottage cheese, cream cheese, sour cream, onions and 
green pepper (have cheeses at room temperature). Butter 2-qt. 
casserole, put in half of spaghetti and cover with cheese mixture. 
Put remaining spaghetti in and cover with meat mixture. Let set 
several hours or over night in refrigerator, let come to room tem- 
perature (if in refrigerator) and bake at 350 degrees for 45 minutes. 

Rebecca H. Weavil 



BEEF PUT-TOGETHER 



1 tbs. shortening 
1 lb. chuck beef, ground 
1 large onion, sliced 
1 medium green pepper, coarse- 
ly chopped 



1 No. 2V2 can tomatoes 
1 cup quick-cooking rice 
1 tsp. salt 
1 tsp. chili powder 
Ve tsp. pepper 



Melt shortening in large skillet. Add beef, and stir occasionally until 
well browned. Add onion, green pepper, tomatoes, rice and sea- 
sonings. Cover, bring to boil. Cook 15 to 20 minutes. Pre-cooking 
the rice will make a more moist casserole. 

Mrs. Eugene A. Reed 

-122- 



BAKED STUFFED FISH 

3 cups cracker crumbs Va tsp. rosemary 

2/3 cup butter V2 tsp. salt 
3/4 cups chopped celery Va tsp. pepper 

Va cup chopped onion !4 cup hot water 

2 tbs. lemon juice 4-5 lb. fish 
2 tsp. parsley Salad oil 

Heat butter in skillet. Add celery and onion, cook until onion is trans- 
parent. Add to crumbs with next five ingredients. Add hot water 
and mix thoroughly. Stuff fish lightly after having rubbed inside of 
fish with tablespoon of salt. Brush outside of fish with oil. Bake at 
350 degrees 45-50 minutes or until fish flakes. 

Mrs. James Dodd 



TALLERENE 

1 lb. finely ground steak, chuck 1 medium size onion 

or hamburger meat 2 cans tomato soup 

1 can Mexicorn (or corn with V2 lb. American cheese, grated 
pimento) and/or sliced 

3/4 box noodles 

Fry ground meat in small quantity of butter (or oil) chopping as it fries 
until done. Dice onion and fry with meat. Preboil noodles in salt 
water for approximately seven minutes. Arrange casserole (or cas- 
seroles) as follows: Layer of meat, layer of noodles, layer of corn 
(drained and uncooked), tomato soup, plus small amount of water; 
stir, place cheese in layers and on top with dash of catsup. Bake in 
oven 350 degrees for 40 to 60 minutes. 

Mrs. Wiley E. Reid 



BARBECUE CHICKEN 

2 tbs. vinegar 1 tsp. hot chili powder 

3 tbs. catsup 1 tsp. Texas Pete sauce 
IV2 tbs. mustard 2 tsp. water 

V/2 tbs. Worchester sauce 4 tsp. melted butter 

2 tbs. brown sugar 1 chicken (cut up) 

1 tbs. salt 

Combine all ingredients except chicken. Dip chicken in sauce. Place 
chicken on large piece of foil, add remaining sauce. Wrap foil 
around chicken and bake at 275-300 degrees for 2 hours and 45 
minutes. 

Mercelene Robbins 

-123- 



CHICKEN BAKED PORK CHOPS 



4 (1 inch thick) pork chops 
Vt. cup long cooking rice 
1 can cream of chicken soup 

(7V 2 oz.) 
1 cup milk 



1!4 tsp. salt 

14 tsp. pepper 

1 tsp. dry mustard 

!4 cup chopped onions 



Brown chops, sprinkle uncooked rice over chops. Combine other in- 
gredients, pour over chops and rice. Bake in 350 degree oven 1 to 
T/2 hours, until tender. 

Rebecca Weavil Meeks 



LASAGNA 



1 303 can of tomatoes 
!/2 cup Parmesan cheese 

1 8-oz. pkg. broad noodles 
IV2 tsp. salt 

V2 tsp. pepper 

2 cups cottage cheese 
1 lb. Marzella cheese 



1 onion, chopped 

2 cloves of garlic 
Va cup chopped celery 
2 tbs. margarine or oil 
IV2 lb. ground beef 
Vi tsp. oregano 
1 bay leaf 
1 6-oz. can tomato paste 

Saute onions, garlic, celery and margarine until soft. Add beef, cook 
over medium heat until pink is gone. Add seasonings, tomatoes, 
tomato paste and simmer one-half hour. Cook and drain noodles. 
Place I/2 noodles then V2 meat sauce, then all of cottage cheese. Re- 
peat a layer of noodles and layer of meat sauce. Top with layer of 
marzella cheese, sprinkled with parmesan cheese. Bake 350 degrees 
for 35 to 40 minutes. 

Mrs. Betty Foster 



JOHNNY MARSETTI 



1 medium onion chopped 
Va stick margarine 
Hamburger 

2 tsp. salt 
Dash pepper 



1 V2 cup grated cheese 
1 8-oz. can tomato sauce 
1 can chopped mushrooms 
I/2 box small sea-shel! macaroni 
(pre-cooked) 8 oz. box 



Saute in skillet onion, margarine, hamburger, salt and pepper. Add 
Vi of grated cheese, V2 can tomato sauce and entire can mushrooms. 
Simmer until bubbly. 

Line bottom of casserole with cooked macaroni. Add remaining to- 
mato sauce and stir lightly. Top with remaining grated cheese. Bake 
at 325 degrees for approximately one hour. 

Susan Pinkston 



-124- 



BAKED STUFFED FISH 



3 cups cracker crumbs 
2/3 cup butter 
3/4 cups chopped celery 
14 cup chopped onion 
2 tbs. lemon juice 
2 tsp. parsley 



Va tsp. rosemary 
V2 tsp. salt 
Va tsp. pepper 
Va cup hot water 
4-5 lb. fish 
Salad oil 



Heat butter in skillet. Add celery and onion, cook until onion is trans- 
parent. Add to crumbs with next five ingredients. Add hot water 
and mix thoroughly. Stuff fish lightly after having rubbed inside of 
fish with tablespoon of salt. Brush outside of fish with oil. Bake at 
350 degrees 45-50 minutes or until fish flakes. 

Mrs. James Dodd 



TALLERENE 



1 lb. finely ground steak, chuck 

or hamburger meat 
1 can Mexicorn (or corn with 

pimento) 
3/4 box noodles 



1 medium size onion 

2 cans tomato soup 

I/2 lb. American cheese, grated 
and/or sliced 



Fry ground meat in small quantity of butter (or oil) chopping as it fries 
until done. Dice onion and fry with meat. Preboil noodles in salt 
water for approximately seven minutes. Arrange casserole (or cas- 
seroles) as follows: Layer of meat, layer of noodles, layer of corn 
(drained and uncooked), tomato soup, plus small amount of water; 
stir, place cheese in layers and on top with dash of catsup. Bake in 
oven 350 degrees for 40 to 60 minutes. 

Mrs. Wiley E. Reid 



BARBECUE CHICKEN 



2 tbs. vinegar 

3 tbs. catsup 

IV2 tbs. mustard 
IV2 tbs. Worchester sauce 
2 tbs. brown sugar 
1 tbs. salt 



1 tsp. hot chili powder 

1 tsp. Texas Pete sauce 

2 tsp. water 

4 tsp. melted butter 
1 chicken (cut up) 



Combine all ingredients except chicken. Dip chicken in sauce. Place 
chicken on large piece of foil, add remaining sauce. Wrap foil 
around chicken and bake at 275-300 degrees for 2 hours and 45 
minutes. 

Mercelene Robbins 



-123- 



CHICKEN BAKED PORK CHOPS 



4 (1 inch thick) pork chops 
Vi cup long cooking rice 
1 can cream of chicken soup 

(7V 2 oz.) 
1 cup milk 



VA tsp. salt 

14 tsp. pepper 

1 tsp. dry mustard 

!4 cup chopped onions 



Brown chops, sprinkle uncooked rice over chops. Combine other in- 
gredients, pour over chops and rice. Bake in 350 degree oven 1 to 
1V2 hours, until tender. 

Rebecca Weavil Meeks 



LASAGNA 



1 303 can of tomatoes 
Vi cup Parmesan cheese 

1 8-oz. pkg. broad noodles 
Vh tsp. salt 

Vi tsp. pepper 

2 cups cottage cheese 
1 lb. Marzella cheese 



1 onion, chopped 

2 cloves of garlic 
Va cup chopped celery 
2 tbs. margarine or oil 
IV2 lb. ground beef 
Vi tsp. oregano 
1 bay leaf 
1 6-oz. can tomato paste 

Saute onions, garlic, celery and margarine until soft. Add beef, cook 
over medium heat until pink is gone. Add seasonings, tomatoes, 
tomato paste and simmer one-half hour. Cook and drain noodles. 
Place Vi noodles then V2 meat sauce, then all of cottage cheese. Re- 
peat a layer of noodles and layer of meat sauce. Top with layer of 
marzella cheese, sprinkled with parmesan cheese. Bake 350 degrees 
for 35 to 40 minutes. 

Mrs. Betty Foster 



JOHNNY MARSETTI 



1 medium onion chopped 
Va stick margarine 
Hamburger 

2 tsp. salt 
Dash pepper 



IV2 cup grated cheese 
1 8-oz. can tomato sauce 
1 can chopped mushrooms 
Vi box small sea-shell macaroni 
(pre-cooked) 8 oz. box 



Saute in skillet onion, margarine, hamburger, salt and pepper. Add 
Vi of grated cheese, Vi can tomato sauce and entire can mushrooms. 
Simmer until bubbly. 

Line bottom of casserole with cooked macaroni. Add remaining to- 
mato sauce and stir lightly. Top with remaining grated cheese. Bake 
at 325 degrees for approximately one hour. 

Susan Pinkston 



-124- 



SHRIMP CREOLE 

V2 medium onion (chopped) 1 tsp. chili pepper 

V2 medium bell pepper (diced) V2 tsp. salt 

1 clove garlic (minced) V2 tsp. Worchester sauce 

2 tbs. butter 1 tsp. sugar 

1 6-oz. can tomato paste 1 tsp. vinegar 

1 cup cooked tomatoes 1 lb. fresh or frozen baby shrimp 

V2 cup water 3 cups boiled white rice 

Cook onion, bell pepper, and garlic in butter until tender. Add to- 
mato paste, tomatoes, water, chili pepper, salt, Worchester sauce, 
sugar and vinegar. Stir mixture well and let simmer 15 minutes. De- 
vein shrimp and add to the mixture. Let mixture simmer an addi- 
tional 30 minutes or until shrimp are tender. Serve over steaming 
lightly buttered rice. Makes 4 servings. 

Mrs. Nicholas A. Hammond 



SHRIMP JAMBALAYA 

1 cup diced celery IV2 tsp. salt 

2 cups diced green pepper 14 tsp. red pepper liquid sauce 
2 onions, diced V2 tsp. chili powder 

4 tbs. butter or margarine 1 tsp. sugar 

1-2 gloves of garlic, minced 2 cans tomatoes (1 lb. each) 

1 lb. cooked ham, diced 3 cups hot cooked rice 

2 lbs. peeled, deveined shrimp 

Cook celery, green pepper and onion in half of butter or margarine 
until tender — not brown. Add garlic and ham; cook 5 minutes 
longer. Add remaining butter, salt, red pepper sauce, chili powder 
and sugar, stir. Add all of this to tomatoes which have been mashed 
and heated, add shrimp. Cook until shrimp are pink and tender, stir 
with fork often. Add cooked rice. This has to cook slowly over med- 
ium heat. Serves 8. 

Mrs. David Conrad 



TUNA SALAD BAKE 

1 can condensed cream of chic- V2 cup salad dressing or mayon- 

ken soup naise 

1 6V2 or 7 to 9Va oz. can of tuna !4 tsp. pepper 

1 cup diced celery 3 hard cooked eggs, sliced 

'4 cup finely chopped onion 1 cup crushed potato chips 

Mix first six ingredients; fold in egg slices. Pile lightly into 1 V2 quart 
casserole. Sprinkle with crushed chips. Bake in hot oven (400 de- 
grees) 25 minutes. Makes 6 servings. 

Mrs. Tony Kimball 

-125- 



ROLLED CHICKEN BREASTS 

Deboned chicken breast halves 1 can mushroom soup 
1 jar Armour's sliced dried beef Slivered almonds 
V2 pt. sour cream . Bacon (optional) 

In Pyrex baking dish place slice of dried beef for each chicken breast 
half, place flat in baking dish before placing breast wrapped with 
half slice of bacon. Mix sour cream and mushroom soup, pour over 
chicken breast. Sprinkle with slivered almonds. Bake 2 hours in 250 
degree oven. . 

Mrs. Walter Leary 



EASY CHICKEN PIE 

3 lb. chicken, cooked and boned and cut up. Place in 2 quart cas- 
serole, add \ can celery soup undiluted. 

Mix: 1 cup milk 

1 cup flour 2 tsp. baking powder 

Pour over chicken: 

1 cup chicken broth V2 stick margarine 

Melt margarine in broth and pour over chicken and bake in oven 
350 degrees for one hour. 

Mrs. Donald Cude 



BRAISED BEEF RIBS 

2-3 lbs. beef short ribs or spare 2 tbs. brown sugar 

ribs Dash Soy sauce 

1 cup catsup Dash ginger 

1 cup water Sprinkle of celery salt 

I/2 tsp. chili powder 1 large onion, peeled, stuffed 
3 tbs. Worchestershire sauce with 2 large cloves 

1 tsp. Kitchen Boquet Potatoes and carrots 
3 tbs. lemon juice 

Cut ribs into pieces which will fit your pressure cooker. Sprinkle 
meat tenderizer, garlic salt, salt and pepper on both sides, pierce 
and brown in shortening in skillet. 

While meat browns, prepare sauce in pressure cooker. Place ribs in 
sauce, add onion on top and cook under 15 lbs. pressure for 45 
minutes. Cool pressure cooker normally for 5 minutes, then reduce 
pressure immediately. 

Add peeled carrot sticks and peeled and quartered potatoes to meat 
and sauce, return to pressure and cook 10 minutes. Reduce pres- 
sure immediately. Lift vegetables to dish and meat to platter and 
serve sauce over all. 

Mrs. Terry Sink 

-126- 



CHICKEN TETRAZZINI 

(serves 12) 

4 or 5 pound hen. Add water to cover, salt, pepper and cook until 
done. Save broth, cut up chicken (about 6 cups). 
Tenderize in 2 tbs. Wesson oil the following: 

1 cup celery 2 green peppers 

2 medium onions 1 cup slivered almonds 

Add the chicken and 4 cans undiluted mushroom soup to the ten- 
derized vegetables. Cook 16 oz. thin spaghetti in chicken broth un- 
til tender, add 2 tablespoons butter — do not drain. Mix with the 
other ingredients. Put into 9x13 pan. Bake in 350 degree oven 
until it begins to bubble. Sprinkle with parmesan cheese. 

Mrs. Francis M. Hege 

ITALIAN POT ROAST 

1 beef chuck or round roast 3 sprigs parsley 

4 tbs. olive oil 2 bay leaves 

1 cup dry white wine 2 tsp. salt 

Vi cup canned Italian tomatoes 1 tsp. pepper 

5 small cloves garlic, crushed 1 tsp. dried basil 

2 medium onions, halved Vi tsp. dried thyme 

In dutch oven or deep heavy kettle, heat oiive oil, brown roast on 
all sides. Pour in wine, reduce heat. Add tomatoes, garlic, onions, 
parsley, bay leaves, salt, pepper, basil and thyme, cover and sim- 
mer 4 hours or until meat is fork tender. Turn roast once. 

Betsy Chappell 

CHICKEN PIE 

1 2V2 to 3 lb. chicken V2 tsp. black pepper 

1 stick margarine 1 cup flour 

salt 3 tsp. baking powder 

1 cup milk 1 can cream of celery soup 

1 can chicken broth 

Cook chicken until tender, do that in water to cover adding a rib 
or two of celery, a few peppercorns, salt and granulated chicken 
boullion. Pull meat from the bones and shred with fingers. Put 
chicken in baking dish about 13x7 inches. Melt margarine and pour 
over chicken. Sift flour with baking powder and salt. Blend in milk 
until smooth. Spread flour mixture evenly over chicken. In sauce- 
pan, blend soup and broth just as each comes from the can. Heat to 
boiling and pour over flour mixture. Bake in 425 degree oven un- 
til lightly brown. Approximately 45 minutes. 

Geneva Mosteller 

-127- 



CHICKEN CASSEROLE 

2 cups diced cooked chicken 1 can undiluted cream of chicken 

1 cup diced celery soup 

Vi cup almond slivers 1 can undiluted cream of celery 

2 tbs. chopped onions soup 

Toss first four ingredients together. Put tossed mixture and soup 
in alternate layers in a buttered casserole (2 qt. size). Bake in 350 
degree oven until bubbly, approximately 1 hour. Then top with 
Ritz cracker crumbs, return to oven and toast them. (This can be put 
together a day ahead of time and heated prior to serving.) 

Roma Welch 



SEAFOOD GUMBO 

1 onion chopped 1 tsp. thyme 

4 tbs. butter 1 tsp. allspice 

1 can okra and tomatoes mixed Red pepper, salt and black pep- 
plus 1 can of tomatoes or per to taste 

1 pkg. frozen okra and 2 1 can shrimp 

large cans of tomatoes) 1 can crabmeat 

Piece of celery 2 quarts water 

Piece of bell pepper Gumbo file (if available) 

Melt butter in skillet, brown onions in butter. Add 4 tsp. flour and 
brown. Add okra, tomatoes, celery, pepper and spices. Put into 
something larger and cook until done, about 1 hour. Add crab and 
shrimp and cook about 15 minutes longer. Remove from heat and 
add heaping tablespoon of file. 

Mrs. Ann K. Stafford 



128 



Vegetables and Casseroles 

BEAN SALAD 

1 No. 2 can French-style green 1 onion, sliced 

beans 1 cup celery 

1 No. 2 can wax beans 3/4 cup sugar 

1 can kidney beans Vz cup vinegar 

1 large green pepper 2 tbs. salad oil 

Mix ingredients and serve. 



Naomi Phillips 



JANET'S SLAW 

3 lbs. cabbage, grated 1 carrot, chopped 

1 small onion, chopped Vs cup salt 

1 green pepper, chopped 

Grate cabbage and sprinkle with salt. Let stand 15 to 30 minutes. 
Squeeze out juice. In separate bowl mix onion, pepper and carrot. 
Add IV2 cups sugar and IV2 cups vinegar. Combine with cabbage 
and mix well. Do not remove any liquid because of its pickling 
quality. This slaw wiil keep a week or longer in the refrigerator. 

The Women's Fellowship 



PORK CHOP CASSEROLE 

1 pkg. wild rice 1 can Chinese vegetables 

1 can creamed mushroom soup Pork chops 

Cook wild rice, drain vegetables and save juice. Mix rice, vegetables, 
and mushroom soup in casserole. Add half cup liquid. Arrange pork 
chops on top. Put in 350 degree oven and bake 1 hour. 

Mrs. Robert Lloyd 



BAKED SQUASH 

2 medium squash 1 bag or pkg. Pepperidge Farm 
1 egg Poultry stuffing 

1 can cream of chicken soup (or Salt and pepper to taste 

mushroom soup) 1 diced onion 
Va stick of butter 

Cook squash until tender, mash and add other ingredients, leave 
enough stuffing mix to sprinkle on top of casserole. Bake at 400 
degrees 30 minutes or until brown. 

Sue Woosley 

-129- 



GREEN BEAN CASSEROLE 

4 cups green beans cooked dry 

Mix 1 can mushroom soup, 1 carton sour cream and Va tsp. garlic 
salt, spread over beans in IV2 qt. baking dish. Top with 1 cup crack- 
er crumbs or fine bread crumbs, Vi stick butter and V2 cup grated 
cheddar cheese. Bake 30 minutes at 400 degrees. Serve hot. 

Mrs. A. G. Dixon 



ASPARAGUS CASSEROLE 

4 slices bread (toasted and 1 can cream of mushroom soup 

crumbled) 2 boiled eggs 

1 can asparagus, drained 2 slices American cheese 

Dash of onion flakes Va cup milk 

Grease IV2 qt. baking dish, add half of the crumbs, half of aspar- 
agus, 1 egg chopped and 1 slice of cheese ( in small pieces). Repeat 
second layer. Mix milk with soup and pour over mixture. Bake at 
350 degrees for 45 minutes. 

Cheryl Dixon Hine 



CORN CASSEROLE 

2 No. 2 cans cream style corn 2 eggs, beaten 

1 small jar pimento chopped 1 can onion rings 

3 tbs. butter Salt and pepper to taste 

Mix all ingredients except onion rings. Put mixture in buttered cas- 
erole, cover with onion rings. Bake at 350 degrees, 30 to 35 minutes. 

Mrs. Michael Buckner 



SQUASH CASSEROLE 

2 lbs. yellow squash, sliced 3 tbs. flour 

1 medium onion, sliced 2 eggs, slightly beaten 

1 tsp .salt 1 cup milk 

V2 tsp. sugar 1/2 lb. sharp cheese, grated 

3 tbs. melted butter Buttered bread crumbs 

Combine squash, onion, salt and sugar. Simmer with small amount 
of water for 20 minutes. Drain well, mash with potato masher. Add 
eggs, milk, melted butter, flour and cheese. Bake in buttered IV2 
qt. casserole for 30 minutes. Top with crumbs and bake 10 minutes 
more. (This recipe freezes well.) 

Mrs. Ray J. Reed 

-130- 



PEAS 'N CHEESE 

Prepare cheese sauce using 1 ! '2 tablespoons butter and 1 tablespoon 
flour, melt butter over low heat and blend in flour stirring until 
mixture is bubbly. Remove from heat and stir in 1 cup of milk, 
add 1 cup grated American cheese and cook mixture until thickened. 
In a casserole put drained green peas, cover with cheese sauce and 
bake in 350 degree oven for 30 minutes. 

Mrs. Bobby Allen 



CAULIFLOWER AND GREEN PEAS CASSEROLE 

2 10-oz. pkgs. (or fresh) 1 IOV2-0Z. can cream of mush- 
cauliflower room soup 

1 1 7-oz. can early June peas V2 cup grated cheddar cheese 
(small size) (sharp) 

Vi cup milk 

Arrange cooked cauliflower in greased baking dish. Add layer of 
drained peas. Dilute soup with milk and pour over peas. Sprinkle 
cheese on top. Bake at 375 degrees until bubbly. Serve hot. 

Mrs. Raymond Ebert 



SLAW 

1 3 lb. head cabbage 1 medium onion 

1 green pepper 1 tsp. salt 

1 2-oz. jar. pimento pepper 1 tsp. mustard seed 

Grate cabbage, pepper and onion. Mix well with salt and mustard 
seed. 

1 cup vinegar 1 cup granulated sugar 

1 cup water 

Bring vinegar, water, and sugar to a boil. When cool, pour over 
cabbage, pepper and onion mixture. Refrigerate until ready to 
serve. Drain and add a small amount of mayonnaise, if desired. 

Mrs. T. E. Ebert, Jr. 

SAVORY TOMATOES 

1 large can tomatoes (2!/2 cups) 2 tbs. flour 

Don't use the juice 2 tbs. sugar 

V4 green pepper, diced 2 tbs. melted butter 

1 tbs. chopped onion 3 tbs. cream 

2 tbs. chopped celery V2 cup bread crumbs 

Combine vegetables, add flour mixed with sugar. Put in greased 
baking dish. Pour butter and cream over mixture, top with bread 
crumbs. Bake 45 minutes at 350 degrees. 

Norma Smith 

-131- 



FRAN'S CASSEROLE 

2 cups boiling water 2/3 cup wild rice 

Pour water over rice, cover and let set 15 minutes, then drain. 

1 No. IOV2 can beef builion or V2 tsp. garlic salt 

consume Va tsp. smoked salt 

1 4-oz. can mushrooms ] A tsp. pepper 
V2 cup water 

Slightly brown: 

1 small onion, chopped 1 lb. hamburger 

2 tbs. fat or oil 

Combine other ingredients with hamburger in a casserole dish. 
Bake covered for 30 minutes at 325 degrees, then bake uncovered 
for 30 minutes, or until all liquid is gone. Serves 6 to 8 people. 

Dot Hepler 



BAKED MACARONI AND CHEESE 

1 8-oz. pkg. macaroni Salt and pepper 

3 tbs. butter Vi lb. grated American cheese 

3 tbs. flour 1 cup dry bread crumbs 

2 cups milk 

Cook macaroni in boiling, salted water until tender; drain and rinse. 
Make white sauce of butter, flour, milk, and seasonings; add 2/3 
of cheese; stir until melted. Pour over macaroni in greased baking 
dish. Sprinkle remaining cheese and crumbs over top. Bake in mod- 
erate over (325 degrees) 30 minutes. 

For Tomato Macaroni, add IV2 cups cooked tomatoes after half the 
macaroni is added. 

Mrs. Aubrey L. Smith 



-732- 



Salads 



SUNNY SALAD 

1 pkg. orange gelatin 1 cup canned mandarin orange 
1 cup boiling water sections 

1 cup cold water 2 cups minature marshmallows 
V2 cup whipped cream 

Dissolve gelatin in boiling water, add cold water. Chill until thick- 
ened. Fold in remaining ingredents and congeal. 

Mrs. Paul Folmar 



BLUEBERRY DELIGHT 

2 boxes blackberry Jello (dissolved) in 3 cups hot water — let cool. 
Add: 1 can blueberries and juice — 1 15 oz. can crushed apple. 
Pour into shallow container 10 x 14, plastic, glass, etc. Place in re- 
frigerator and chill until firm. 

Mix together: 1 tsp. vanilla 

1 8-oz. pkg. cream cheese 1 carton sour cream 

softened) V2 cup sugar 

Put on top of Jello mixture, cover with lid or handi-wrap and chill. 

Mrs. Earl Simmons 



APRICOT JELLO SALAD 

2 cans apricots 1 large can crushed pineapple 

2 cups hot water 1 cup combined apricot and 

1 cup minature marshmallows pineapple juice 

Drain and chill the fruits, reserve the juice. Dissolve Jello in boiling 
water; add one cup fruit juice (reserve remaining juice for topping). 
Chill until congealed. Fold in fruit and marshmallows. Pour into pan. 
When congealed spread with fruit-cheese topping. 

TOPPING: 3/4 cup grated cheese 

V2 cup sugar 3 tbs. flour 

1 egg, slightly beaten 1 cup combined fruit juices 

2 tbs. butter 1 pkg. dream whip, prepared 

Combine sugar and flour and blend in beaten egg. Gradually stir 
in juice, cook over low heat until thick. Remove from heat and si ir 
in butter. Coo!. Fold in Dream Whip and spread over chilled gelatin 
layer. Sprinkle top with grated cheese. Chill. 

Mrs. James S. Martin 

-133- 



TART CHERRY SALAD MOLD 

1 can red pie cherries (water V2 cup sugar 

pack) 2 pkgs. cherry gelatin 

1 can (8V2 oz.) crushed pine- IV2 cups ginger ale 

apple V2 cup chopped nuts 

Drain juices from cherries and pineapple, add cold water to make 
IV2 cups, add sugar, bring to boil. Stir in gelatin until dissolved. 
Add fruits and ginger ale. Chill until very thick but not set. Stir in 
nuts. Pour into mold and chill until firm. 

Mrs. Michael McCray 



PINEAPPLE DESSERT 

Vh cups crushed vanilla wafers 1/3 cup melted margarine 
Combine these two together and spread in baking dish. 

1 can crushed pineapple 3 egg yolks 

. j, (medium size can) V2 cup broken nuts 

1. pkg. lemon Jello 3 egg whites 

1/3 cup margarine 14 cup sugar 
Vz cup sugar 

Drain pineapple and heat juice to boiling point, remove from heat 
and add Jello, stir and cool to room temperature. Cream the mar- 
garine and I/2 cup sugar, add egg yolks, beat well, stir into the Jello 
mixture and add nuts. 

Beat egg whites to a soft peak, gradually add the Va cup sugar and 
beat until stiff. Fold into the above mixture and pour over the 
crushed wafers. This can be topped with V2 cup wafer crumbs. 
Place in refrigerator. Can be made several days ahead and will keep 
for some time. This can be topped with dream whip if desired. 

Mrs. Christian H. Reed 



AMBROSIA MOLD 

1 pkg. orange gelatin and quartered 

1 cup boiling water V2 cup angel flake coconut 

3/4 cup cold liquid 1 cup whipped cream or dream 

VA cups seeded red grape halves whip 

or 1 medium banana sliced 1 can mandarin orange sections 

Drain liquid from oranges, add cold water to make 3/4 cup. Cut 
orange segiments in halves. Dissolve gelatin in boiling water, add 
the cold liquid. Chill and whip until consistency of egg white. Fold 
in cream or dream whip, fold in coconut, orange sections, grapes or 
banana. Pour into VA quart mold. Chill until firm. 

Mrs. Jay V. Smith, Jr. 

-134- 



RUSSIAN SALAD 

1 pkg. lime Jello 3/4 cup boiling water 

Stir until dissolved and let cool. 

1/3 cup mayonnaise 1 small can evaporated milk 
1 small pkg. cream cheese (chilled and whipped) 

1 small can crushed pineapple 16 marshmallows, chopped 

1/3 cup pecans, chopped 2 bananas, diced 

Blend together cream cheese and mayonnaise. Add marshmallows, 
pineapple, bananas, pecans and whipped milk. Add a few diced 
cherries, if desired. Stir into Jello. Pour into molds or a large pan 
and chill. 

Kathryn White 



CHEESE FRUIT MOLD 

1 16-oz. can fruit cocktail 1 3-oz. pkg. cream cheese 

1 pkg. lemon Jello V2 cup whipping cream 

Place undrained fruit in saucepan. Bring to a boil, pour over Jello 
and stir until dissolved. Let stand until slightly thickened. Break 
cheese in small pieces. Add to cream. Whip until stiff. Fold into Jello 
mixture. Pour into cold-water-rinsed one-quart mold. Chill two 
hours or until firm. Unmold. Makes six to eight servings. One-third 
cup chopped nuts may also be added. Other flavors of Jello may 
be substituted. 

Doris Vogler 



FROZEN FRUIT SALAD 

1 pint cream (to whip 1 large bottle red maraschino 
1 large can mixed fruits cherries 

(cocktail) 1 small bottle green maraschino 
3/4 cup pecans, broken cherries 

1 lb. miniature marshmallows 1 large can crushed pineapple 

Chop cherries in a large mixing bowl. (Drain the juice from green 
cherries; if a white salad is desired, also drain juice from red cher- 
ries). Drain juice from the other fruits. 

Add all fruits and nuts to marshmallows and allow to stand 2 hours 
(or until marshmallows begin to melt). Stir occasionally. 

Whip cream and fold into fruit-marshmallow mixture. (As many oth- 
er fruits can be added as this amount of whipped cream will take.) 
Pour into salad mold and freeze. This can be made several days be- 
fore serving. 

Mrs. Colon Hine 

-135- 



CRANBERRY FLUFF 

3 cups small marshmallows grind, save juice) 

2 cups cranberries (blend or 3/4 cup sugar 

Mix together and let stand in refrigerator overnight. 

2 cups diced apples with peel on Vi cup green grapes 
Vi cup pecans 1 cup cream, whipped 

Mix together and add to the first mixture. Refrigerate until ready 
to serve. 

Mrs. Dallas F. Chappell 



ANGEL BAVARIAN 

Vi pint milk 1 cup sugar 

2 egg yolks 1 pinch salt 

1 tbs. flour 

Combine in a double boiler. 

Soak 1 envelope plain gelatin in Vi cup cold water and add to cus- 
tard while warm and let dissolve. Three tablespoons of sherry may 
be added if desired. 

Cool custard. Beat Vi pint whipping cream. Beat 2 egg whites. (Rinse 
beaters well between these steps.) 1 tsp. vanilla. Fold egg whites 
and whipped cream into custard. 

Break up a 6" angel food cake into a tube pan. Layer the cake and 
custard, ending with a custard layer. Refrigerate overnight. Ice with 
Vi pint whipped cream and fresh coconut (1 can of Angel Flake coco- 
nut may be substituted). 

Judith McPherson 



136 



Quick and Easy Tips 



To be able to grease and flour cake pans at the same time, use 
1 part butter to 1 part flour, mix until creamy. Store in refrigerator- 
will keep for long time. 

AArs. Ruth Hine 



Use one to 2 tablespoons of Tapioca in fruit pies instead of 
flour. It will thicken with less loss of juices. 

Margaret Fishel 



WALNUT CHEESE STICKS 

Use 1 stick pie crust mix, blending in Vz cup sharp shreded 
cheese. Roll thin, sprinkle with Vi cup finely sliced walnuts, cut in 
strips. Bake on baking sheet at 450 degrees 6 minutes or until 
golden brown. 

Ethel Reid 



QUICK AND INEXPENSIVE PANCAKE SYRUP 

Add 2 cups sugar and 1 teaspoon maple flavoring to 1 cup 
boiling water. 

Mrs. Don Smith 



REFRIGERATOR AMBROSIA CAKE 

1 bakery (A&P) orange chiffon undrained 

cake 1 cup heavy cream 

1 pkg. instant coconut pudding 1 medium jar maraschino 
1 large can crushed pineapple, cherries 

Cut cake to make three layers. 

Prepare pudding, using the undrained pineapple for the liquid 
called for on the package. Whip cream and fold into pudding mix- 
ture. Chop cherries and add. Use to fill and frost cake. Store in re- 
frigerator several hours. 

Mrs. Don Smith 

-137- 



SNOW BALLS 

1 cup sugar 1 egg, beaten 

V2 cup margarine V2 tsp. vanilla 

1 cup dates (cut up) 

Mix together in a saucepan and cook about 10 minutes over 
low flame stirring constantly. Cool slightly. Pour over 2 cups Rice 
Krispies and V2 cup chopped nuts in a large bowl. Form into small 
balls and roll in fine coconut. Place on cookie sheet and put in re- 
frigerator to set and harden. 

Peggy Dodd 



QUICK BEEF POT PIE 

2 frozen pie shells or enough 1 to II/2 cups beef gravy or 

pastry for 2 crusts prepared commercial beef 

Left-over beef roast, chopped gravy mix 

1 No. 3 can mixed vegetables 

Place half of chopped beef in unbaked pie crust. Pour half of 
the vegetables on top. Add remaining beef and vegetables. Sea- 
son with salt and pepper. Pour gravy over meat and vegetables. 
Cover with pastry. Bake at 375 degrees until golden brown (ap- 
proximately 40 minutes. 

Mrs. Robert Vooler 



FREEZING CORN 

5 pints corn 2 tsp. salt 

4 tsp. sugar 5 tsp. lemon juice 

Cover corn, boil 5 minutes, stirring occasionally. Cool; package; 
and freeze. 

Mrs. Robert Tuttle 



-138- 



FRIEDLAND COOK BOOK CORRECTION SHEET 



The errors listed below appear in The Friedland Cook Book 
Past and Present . This listing is made for you to make 
proper corrections in your book . 



Page 
Page 
Page 
Page 
Page 
Page 
Page 
Page 
Page 
Page 
Page 
Page 
Page 
Page 
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Page 



Reference 

19 White Cake No. 1 
Mrs. E. M. Hine, Jr. 

20 Fruit Cake No. 2 
Mrs. S. C. Rothrock 

22 Dark Fruit Cake 

Mrs. Richard H. Reed 

28 Prune Cake No. 1 
Mrs . Howard Reid 

28 Prune Cake No. 3 
Mrs. S. C. Rothrock 

32 Spice Cake 

Mrs. M. N. Rothrock 

33 Easter Glory Cake 
Mrs. M. N. Rothrock 

39 Family Pound Cake 
Mrs . Walter Leary 

tO White Mountain Cake 
Miss Louise Ebert 

68 Banana Cream Pie 
Mrs . Clarence Boyan 

69 Raisin Spice Filling 
Mrs. E. N. Hine, Jr. 

91 Party Beverage 

Mrs. G. Ricks Sink 

108 Black Walnut Prune Cake 
Mrs . Walter Brothers , Sr . 

115 Cookie Sheet Cake 
Mrs. Harvey L. Hines 

116 Chocolate Delight Cake 
Mrs. Linda K. Jarvis 

119 Pie Crust Mix 



133 Blueberry Delight 
Mrs. Earl Simmons 

133 Apricot Jello Salad 
Mrs. James S. Martin 



Correction 

Correct name: "Mrs. E. N. Hine, Jr." 

Addition word: 

"2 oz . ginger - candied" 

Add to ingredients: 
"1 box currants" 

Add to ingredients: 
"1 cup prune juice" 

Change 4 lbs. Butter to: 
H Tblsp .Butter 

Delete last sentence in first paragraph 

of directions which reads "Bake in 375° 

oven ." 

Change name to read: 

" Mrs. S. C. Rothrock" 

Amount of sugar should be 
12/3 cups . 

Change to 2 cups of white sugar, not 3 
Add to ingredients : "3_ eggs" 
Change name to: " Miss Hilda Hine" 
Add 2 quarts of vanilla ice cream 



Omit: Buttermilk and soda. Flour 
should be 2 cups Self Rising 

Change : 1 cup Wesson Oil to 
1/2 cup Wesson Oil 

Add: Bake in 3 9" Pans 



Add: 



Name of recipe contributor - 
"Mrs. Donald Stovall" 



Change crushed apple to: 
crushed Pineapple 

Add: 2 3oz. boxes of Orange Jello 



137 Quick and Easy Tips (first tip) Change butter to: " Lard" 
Mrs. Ruth Hine 



138 Quick Beef Pot Pie 

Mrs. Robert A. Vogler 



Change name to: Mrs. Donald Stovall 



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